Frittata w/ Grape Compote

Frittata w/ Grape Compote

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons butter

  • 1

    large shallot, finely chopped

  • 2

    cups seedless red or black grapes, halved

  • 1

    tablespoon sugar

  • salt and pepper

  • 8


  • ¼

    cup mascarpone cheese

  • 1

    teaspoon EVOO

  • 1

    teaspoon balsamic vinegar

  • 1

    5 ounce bag baby spinach


1.In a saucepan, melt 2 tbsp. butter over medium heat. Add the shallot and cook until soft, 5 minutes. Stir in the grapes, sugar and a pinch each salt and pepper. Cook until tender, 5 minutes. Remove from the heat and cover to keep warm. 2. Preheat the broiler. Meanwhile, in a large bowl, whisk together the eggs, 1/4 cup water, 1/2 tsp. salt and 1/4 tsp. pepper. In a 9-inch, ovenproof nonstick skillet, melt the remaining 1 tbsp. butter over medium heat. Pour in the eggs and cook, stirring constantly, to three-quarters doneness, 4 to 5 minutes. Remove from the heat; spread evenly in the pan; broil until set, 1 to 2 minutes. Dot with the mascarpone. 3. In a salad bowl, whisk together the EVOO and vinegar; add the spinach, season and toss to coat. Cut the frittato into wedges; top with the grape compote. Serve with the salad.


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