The Spier Yellowwood Organic Rosé has beautiful flavours of violets, mulberry, juicy red plum and subtle spice, and is the perfect partner to this fragrant frittata.

Ingredients (serves 6)

• 30ml butter
• 200g leeks, sliced up (about 2 cups)
• 8 XL eggs
• Small bunch of baby spinach leaves (about 20g)
• Small bunch of parsley (about 20g)
• Small bunch of dill (about 20g) with extra for garnish
• Salt and pepper, to taste
• 250g thick sour cream
• 1 ripe avocado, sliced
• At least 100g cold-smoked trout/salmon ribbons
• Fresh lemon wedge, to serve

Method:

Preheat oven to 220°C

In a 23cm iron skillet, heat half the butter and fry the leeks until soft but not too brown.

Transfer to a blender, adding eggs, spinach, parsley, dill and a generous seasoning of salt and pepper. Process into a thick, green batter.

In the same pan, add the rest of the butter over high heat. Add the green mixture, using a spatula to stir it slowly as if making scrambled eggs. Stop stirring when the mixture starts to look lumpy but still runny (it only takes a minute or two).

Transfer the pan to the oven, and bake for 8 – 10 minutes, until just set.

Allow to cool at room temperature, then top with sour cream, sliced avocado and trout/salmon. Season, slice and serve with fresh lemon wedges.

Spier wines can be tasted and purchased at the farm in Stellenbosch, and are widely available in stores and online at shop.spier.co.za