Over the last week of March, hundreds gathered in the lux ski town of Vail, Colorado to sip and nosh their way through Taste of Vail, a citywide extravaganza that celebrates artisan winemakers and local chefs. Foodies of all ilk who attended the event were treated to a suite of educational events that included pithy names like Speed Dating With Pinot Noir and Wake Up and Smell the Rosé. For those schooled in Cuba’s finest, even a cigar-tasting workshop was held.
The pinnacle event of the weekend was the Grand Tasting, which featured several ballrooms filled with purveyors dishing out hefty wine samples and miniature versions of signature restaurant dishes. Spotted: Wagyu beef topped with wispy fronds of frisée lettuce from Flame, a restaurant housed in the Four Seasons, pork belly smothered in a bright orange ginger-carrot sauce, dessert tacos dusted with sugar and filled with fresh fruit and spiced whipped cream—the list goes on. But while the Grand Tasting was rife with decadent bites and well-aged, full-bodied wines, the dish I enjoyed the following day was the most memorable.
Created by Four Seasons Vail executive chef Kevin Erving, this egg-white frittata is everything you could want after a night of aggressive wine tasting: a fluffy, protein-rich morning meal filled with nutritious veggies like rocket, marinated cherry tomatoes, Gruyere cheese and (if desired) bacon (which I opted without). Plus, it’s baked and served in an adorable cast-iron skillet.
Looking to make a truly special breakfast for a loved one (or yourself)? Try the recipe below, adapted for ease and brevity.
Four Seasons Egg-White Frittata
Sherry Vinaigrette:
- 1 cup sherry vinegar
- 1 tablespoon diced shallots
- 1 teaspoon Dijon mustard
- 3 tablespoons honey
- 3 cups olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
The rest:
- 1 cup cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup spinach
- 3 to 4 egg whites, beaten
- shredded Gruyere, for sprinkling
- 1 cup rocket lettuce
- salt and pepper, to taste
Directions:
1. First make the Sherry Vinaigrette. Blend the vinegar, diced shallots, Dijon and honey; with the blender running, slowly pour in the olive oil. Add salt and black pepper to taste. Set aside.
2. Toss cherry tomatoes with 2 tablespoons olive oil and salt and pepper, and spread onto a baking sheet. Roast in a 350 degree oven for 5 to 7 minutes, until fragrant and slightly soft. Remove and set aside.
3. Heat a small cast-iron skillet over medium. Add 2 tablespoon olive oil, add spinach and all but ¼ cup cherry tomatoes. Add egg whites and gently stir. Place the entire skillet in the oven and bake until the eggs are almost set. Open the oven door and sprinkle the frittata with Gruyere; continue baking a few more minutes, watching closely, until the eggs are set and the cheese is melted. Remove from oven.
4. Toss the remaining 1/4 cup roasted tomatoes and rocket with a drizzle of the Sherry Vinaigrette (reserve and refrigerate the remaining vinaigrette for salads), and pile atop the frittata. Serve piping hot, with hot sauce or ketchup.
