Yukon Gold Potato, Leek and Fromage Blanc Frittata
Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's-milk cheese with a sour cream-like tang. Sampson buys hers from San Francisco's Cowgirl Creamery. More Brunch Recipes
February 2007
Gallery
Credit:
© Con Poulous
Recipe Summary
Ingredients
Directions
Suggested Pairing
Buying local wine is easy when you live in the Bay Area. Napa Valley and Sonoma are nearby, and Livermore Valley is a mere 40 miles away. A moderately rich White Meritage (a blend of Sauvignon Blanc and Sémillon) is ideal for this frittata.