About the Dish

6 ounces Mixed Mushrooms
2 cloves Garlic
2 ounces Spinach
6 ounces Baby Red Potatoes
1/2 teaspoon Beautiful Briny Hot Steve Salt
4 Farm Eggs
1 ounce Gruyere Cheese
2 packets Sour Cream
4 sprigs Parsley
Per Serving
Calories 400
Total Fat 24 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 395 mg
Sodium 670 mg
Total Carbohydrates 25 g
Dietary Fiber 4 g
Sugar 4 g
Protein 22 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Brut Sparkling Wine - South Africa

When I think of eggs, I think of brunch. When I think of brunch, mimosas come to mind! Sparkling wines are ideal to pair with eggs. The Colmant is made in virtually equal proportions of Chardonnay and Pinot Noir. The Pinot Noir adds body and weight, while the Chardonnay adds the crisp backbone to cut through the richness of the yolk. The mushrooms in this dish add a nice touch of earth to the wine as well. South Africa has long been a secret, go-to value for sommeliers.


MISE EN PLACE • Heat oven broiler. • Discard any tough mushroom stems. Slice tender stems and caps. • Peel and chop garlic. • Roughly chop spinach. • Slice potatoes into thin rounds. • Shred cheese. • Pick and chop parsley leaves.
• Place an ovenproof skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes. • Add garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add spinach. Cook, tossing, until spinach wilts, about 2 minutes. • Transfer mixture to a plate.
• Add 2 teaspoons cooking oil to skillet. When oil is warm, add potatoes and 1/4 teaspoon Hot Steve salt. Stir to coat. Spread potatoes over bottom of skillet. • Cook until tender and golden with browned, crisp edges, about 10 minutes, flipping as needed.
Arrange mushrooms evenly over potatoes.
• In a bowl, whisk eggs with 1/4 teaspoon Hot Steve salt and 1/4 teaspoon pepper. • Pour evenly over vegetables. Cook, occasionally tilting the skillet and gently lifting the edge of vegetables to let egg run underneath, until egg is set on bottom and sides but still moist on top, 2-3 minutes.
• Sprinkle cheese evenly over frittata. • Transfer skillet to oven. Broil until cheese melts and eggs are set, 2-3 minutes. • Divide frittata between 2 plates.
• In a small bowl, season sour cream to taste with Hot Steve salt and pepper. Dollop over frittata to your liking. • Garnish with parsley, and enjoy!