Spring Frittata- Downtown and Vine

Pairs with Iron Horse Brut Rose’ Sparkling Wine


A frittata is an Italian-style flat omelet that’s baked in a skillet. This quick and easy frittata is the perfect addition to any brunch menu, colorful and delicious.  

Yield: Makes 2 servings Active time: 5 minutes Total time: 10 minutes




½ cup Fresh Peas, shelled
1 stalk Green Garlic, trimmed and chopped finely
12 New Baby Potatoes, boiled till just tender and quarter
5 slices Prosciutto, cut in bite size pieces
6 Eggs
2 tbsp. Half and Half
2 oz Ricotta Salata cheese, grated
½ tsp. fresh Thyme
Salt and Pepper
1 tbsp. Olive Oil


Preheat broiler. Whisk eggs, half and half, prosciutto, thyme, ½ tsp. each salt and pepper, set aside.

Warm olive oil in large “broiler-proof” skillet , add green garlic, fresh peas, and potatoes and sauté on low heat 5 minutes.

Add egg mixture to skillet, stir to distribute evenly.

When eggs start to set, remove from stove.

Top with cheese and place on lower shelf under broiler.

Cook just until set in the center and beginning to brown, 1-2 minutes.

Serve warm with delicious glass of chilled Iron Horse Brut Rose’ bubbles!recipe1

Downtown & Vine, has graced the walls with a gallery of work featuring the photography of Daniel D’Agostini. A large portion of his portfolio focuses on the wine industry of California and since 1996, he has been chronicling the proliferation of wine caves as featured in his latest book Into the Earth: A Wine Cave Renaissance.


Downtown & Vine is an extraordinary wine lounge with equal parts art gallery; they have created the perfect blend bringing the very best of our region to the heart of the city

– Daniel D’Agostini

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