A light, flavoursome spring dish with the perfect wine accompaniment
This springtime herb frittata with goat’s cheese is a real taste sensation! It combines the flavours of fresh herbs with fluffy egg and creamy goat’s cheese. Thanks to the gentle preparation in the oven, the frittata remains wonderfully moist, while the goat’s cheese adds a subtle flavour.
A Verdejo from Rueda DO is the ideal wine to accompany this dish. With its fresh acidity, fine herbal notes and light citrus flavours, it brings a wonderful freshness to the dish and harmonises perfectly with the green aromas of the herbs and the light spiciness of the goat’s cheese.
Ideal wine pairing: Verdejo Rueda DO (Spain)
A Verdejo from Rueda DO is an outstanding partner for this herb frittata. It impresses with its lively acidity, fine herbal spiciness, citrus notes and a hint of fennel – exactly the flavours that harmonise perfectly with the fresh herbs in the frittata.
Its light mineral freshness emphasises the airy texture of the egg dish, while the subtle fruit flavours (green apple, lime) complement the creamy consistency of the goat’s cheese. This combination ensures a perfect balance between flavour, freshness and lightness.
Another 5 wine recommendations for this pairing
1. Sauvignon Blanc Loire (Sancerre AOC, Pouilly-Fumé AOC, Frankreich)
A Sauvignon Blanc from the Loire brings crisp acidity, green pepper and gooseberry flavours as well as a fine minerality. These flavours enhance the freshness of the herbs and provide an elegant contrast to the goat’s cheese.
2nd Grüner Veltliner Kamptal DAC (Austria)
This Austrian white wine is characterised by a peppery spiciness, fine apple and citrus notes and a harmonious acidity that perfectly complement the herbal notes of the frittata.
3rd Albariño Rías Baixas DO (Spain)
Ein Albariño aus Rías Baixas besticht durch elegante Frucht, blumige Aromen und eine salzige Mineralität, die perfekt mit der leichten Würze des Ziegenkäses und der flauschigen Eisstruktur harmoniert.
4. Pinot Blanc Alto Adige DOC (Italy)
A Pinot Blanc from South Tyrol DOC brings a fine nuttiness, subtle fruity flavours and a pleasant freshness that combines particularly well with the creamy goat’s cheese.
5. Vermentino Maremma DOC (Italien)
This wine is characterised by subtle herbal notes, mineral freshness and a subtle citrus fruit, which accompany the herb frittata wonderfully.
The recipe:
Spring herb frittata with goat’s cheese
Cooking utensils
- 1 Cutting board & knife
- 1 Large bowl for mixing the eggs
- 1 Whisk or fork
- 1 Ovenproof pan or quiche dish
Ingredients
For the frittata:
- 4 Eggs
- 100 ml Milk or cream
- 1 Handful of fresh herbs z. e.g. parsley, basil, tarragon, chives, finely chopped
- 80 g Goat cheese crumbled
- 1 Tbsp olive oil
- Salt & pepper to taste
For the topping:
- 1 teaspoon lemon zest
- 1 Handful of rocket
- 1 teaspoon roasted pine nuts
Preparation
Prepare the egg mixture:
- Crack the eggs into a bowl and whisk with milk or cream.
- Fold in the finely chopped herbs and season with salt and pepper.
Fry the frittata:
- Heat an ovenproof frying pan with olive oil and pour in the egg mixture.
- Leave to set over a medium heat for approx. 5 minutes until the edges are firm.
Baking & serving:
- Spread the goat’s cheese over the frittata.
- Place the pan in the oven preheated to 180 °C and bake for approx. 10-15 minutes until the surface is lightly golden brown.
- Garnish the frittata with lemon zest, rocket and pine nuts and serve.
Recommended side dishes
- Fresh leaf salad with lemon dressing
- Toasted baguette with herb butter
- A glass of chilled Verdejo from Rueda
