Yukon gold potatoes (6-8 baby or 2 small), cubed and soaked in cold water, drained, dried

1 red pepper, diced

1 small yellow onion, diced

6 eggs

1/3 cup milk

1/2 cup goat cheese

parsely or other fresh herbs, chopped and divided

optional minced garlic clove and chili pepper

Sautee the cubed potatoes in 1 TBSP olive oil + 1 TSBP bacon fat over medium to medium-high heat for a minute or so, then add the diced onion and red pepper and about 1/3 of the chopped herbs. After a few minutes add salt and pepper to season, and optional minced garlic and chili pepper (fresh or dried). Reduced the heat to medium.

Lightly beat the 6 eggs with the 1/3 cup milk, about 1/3 more of the chopped herbs, and a pinch of fine salt. Add the crumbled goat cheese. I use local farmer’s market goat cheese with garlic and herbs whenever possible.

Once the vegetables just start to get some color, add the egg mixture to the pan. Quickly stir the eggs in with the vegetables to be sure they are all coated. Let the eggs set for several minutes until the bottom is brown and the top is just set.

If using a frittata pan, cover and flip, and cook until the bottom is brown and set. If using a skillet, place into a preheated 400F oven until the top is set.

Serve with the remaining chopped herbs, Greek yogurt or sour cream, and hot sauces.

Wine pairing: I recommend enjoying this dish with a Spanish wine – Albarino for white, or Temperanillo for red. The bacon fat and goat cheese in this dish make an otherwise white wine pairing very red-friendly as well.

Bon appétit!

Combine: 1 shallot minced and sauteed in olive oil, 1 TBSP dijon mustard, 2 TSBP balsalmic vinaigre, 1 TBSP each fresh rosemary (roughly chopped) and thyme, pinch salt, freshly cracked black pepper with 1 lb ground lamb

Form 4 patties; grill to medium doneness over medium-high heat

While the burgers rest, grill several asparagus spears (tossed with olive oil, balsalmic vinaigre, salt, pepper) in grill basket

Serve burgers and asparagus over bed of spinach (raw or wilted) with additional olive oil and vinaigre, and Greek yogurt

Wine pairing: We enjoyed this spring lamb-burger with a Cabernet Sauvignon from Israel.

Bon appétit!