Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
I’m celebrating today’s special #SundaySupper Labor Day entertaining event with Gallo Family Vineyards! I look forward to Labor Day because on most weekdays, I’m too busy to make anything but a quick bowl of cereal before heading out the door. However, when long weekends and holidays like Labor Day roll around, it’s time to get creative when it comes to morning meals! Plus, I can sleep in long enough that breakfast turns into brunch.
Labor Day is a great day for a brunch meal. Serving brunch means one less meal to cook that day, and if you’re entertaining, that’s a huge bonus! This frittata cooks up quickly and serves a crowd, making it much faster than cooking individual egg dishes to order. That’s one of my favorite tips for entertaining. Here’s are a few more tips that can help make entertaining easier.
Tips for Entertaining
- Find out the dietary restrictions of your guests ahead of time, if possible. Then you can plan ahead for what you’ll serve.
- Do your guests live close by? Make an extra dessert and wrap up a portion for them to take home. It’s classic hospitality, and something I’ve seen my Southern relatives do every time I visit.
- Get creative with music! I typically listen to rock or pop music, but when I serve cuisine from a particular culture, I love to pair it with appropriate music. That means putting on my French café soundtrack for croque monsieur, or my Dean Martin album for spaghetti and meatballs.
- Many people have a preference for white wine or red wine. Serve more than one variety of wine to cover all the bases.
Gallo Family Vineyards has quite a few wines that are excellent for entertaining. Their Sweet White Blend has notes of peach, tropical fruit, and honeydew. It’s great paired with fresh fruit, salads, and brunch food like this frittata. Serve it chilled and enjoy the bright fruit flavors.
For picnic foods and chocolate desserts, Gallo Family Vineyards Café Zinfandel is a perfect selection. Bursting with bright red fruit flavors, this updated Zinfandel shines with notes of strawberry, watermelon, and raspberry. This wine is one of my top picks for hot weather!
If you’re entertaining guests this Labor Day, check out Gallo’s tips for Labor Day entertaining. You’re sure to find plenty of ideas and wine pairings to impress your guests. Plus, it’s easy to find Gallo Family Vineyards wines. Just use the Gallo store locator to find them near you.
Tips for Making Frittata
- Use a nonstick skillet, and don’t skimp on the required amount of butter. Even a nonstick skillet needs help to keep eggs from sticking!
- If you’d like to make this frittata vegetarian, you can substitute leftover cooked asparagus spears for the ham.
- If you’re worried about not cooking your egg yolks all the way, buy pasteurized eggs! They’re only slightly more expensive than normal eggs, and you won’t have to worry about sunny side up eggs (or eating your cookie dough) ever again. They’re a staple in my kitchen.
- Change up the fresh herb garnish to suit your taste. I’ve used fresh parsley, but you could go with basil, cilantro, or many other herbs, depending on what flavor you’re in the mood for. Dried herbs will work too, in a pinch.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 tablespoons unsalted butter
- 7 large eggs
- 1 tablespoon milk
- 1 thick piece of cooked ham, cut into 6 equally long pieces
- Salt and pepper to taste
- Fresh chopped flat leaf parsley to garnish
- Preheat a large nonstick skillet on medium low for a few minutes. Break one egg into a bowl, add 1 tablespoon of milk, and beat with a fork until combined.
- Drop the butter into the preheated skillet and slide it around as it melts to coat the pan. The butter should bubble and melt quickly, but should not sizzle loudly. If it sizzles loudly, the pan is too hot- reduce the heat.
- Once the butter is melted and coats the skillet, drizzle the beaten egg/milk mixture all around the bottom of the skillet. It will not cover the entire bottom of the skillet, but will make a base for the next step. Don't stir or scrape the egg.
- Place the ham pieces on top of the drizzed egg, making sure that each piece evenly radiates out from the center of the skillet. It will form six equal sections in the pan.
- Working quickly, crack an egg into a measuring cup and slip it gently into a section. Repeat with all the remaining eggs. Sprinkle the frittata with salt and pepper.
- To keep the eggs very yellow, simply continue to let the frittata cook until the whites are solid, approximately 10 minutes (time will vary based on skillet and temperature). To cook faster (and to make the yolks more done, less runny), cover the skillet while the frittata cooks. If you cover the skillet, check it in 5 minutes to see if it's done.
- When the frittata is done, jerk the pan sharply to loosen the frittata, then slide it onto a large round serving plate. Garnish with parsley and serve immediately.
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More Labor Day Entertaining Recipes from #SundaySupper
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For your Labor Day feast:
- Arugula Fig and Goat Cheese Salad by Family Foodie
- Caprese Fruit Salad by Peanut Butter and Peppers
- Chicken Cordon Bleu Pasta Salad by The Crumby Cupcake
- Five Fruity Wine Spritzers by Sunday Supper Movement
- Grilled Flank Steak Pinwheels by Palatable Pastime
- Grilled Shrimp Burgers with Quick Remoulade Sauce by The Weekend Gourmet
- Hatch Chile Avocado Cream Dip by Magnolia Days
- Harissa Spiced Chicken Kabobs by Bobbi’s Kozy Kitchen
- Mango Habanero Shrimp Flatbread by Flavor Mosaic
- Peach Barbecue Chicken Wings by Life Tastes Good
- Salmon Bagel Sliders with Strawberry Jalapeno Cream Cheese and Basil Aioli by Food Done Light
- Sunny Side Up Frittata with Ham by Recipe For Perfection
- Tuscan Panzanella Salad by Shockingly Delicious
To sweeten the holiday:
- Blackberry Buckle by Serena Bakes Simply From Scratch
- Chocolate Strawberry Cream Puff Bites by Grumpy’s Honeybunch
- Hasty Chocolate Pudding by Nosh My Way
- Raspberry Lamingtons by Cindy’s Recipes and Writings
- Raspberry Upside Down Cake by Take A Bite Out of Boca
- Summer Fruit Tart by That Skinny Chick Can Bake
- Tropical Angel Food Cake by Recipes Food and Cooking
- Vanilla Bean Roasted Peaches by Alida’s Kitchen