Regina Martinelli serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder's short on wild boar bacon (available online), use good-quality regular bacon--equally delicious with Chardonnay.
1 cup chopped onion
1 1/2 tablespoons coconut oil
10 large eggs
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup shredded gruyere cheese
1 1/2 tablespoons chopped fresh sage
1 1/2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh basil
How to Make It
Preheat oven to 400°. In a medium cast-iron or nonstick frying pan over medium heat, sauté onions in oil until soft, about 5 minutes. Meanwhile, combine eggs, salt, and pepper in a bowl and beat lightly just until blended.
Pour egg mixture into frying pan and sprinkle in gruyère, sage, and rosemary. Stir gently with a wooden spoon until mixture begins to set, about 2 minutes.
Cover frying pan, transfer to oven, and bake until frittata is puffed and set, 12 to 14 minutes. Cut into 6 slices, and serve immediately, sprinkled with basil.