B.C. brunch recipe: How to make chef Ned Bell's Naramata frittata

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      To start your day with a taste of B.C., here’s a recipe from Naramata Inn chef Ned Bell for a frittata using ingredients from this province.  

      Ideal for breakfast, brunch, or lunch, this dish can also be served for those who enjoy breakfast for dinner.

      Naramata frittata

      Yield: two frittatas

      6 eggs from Bella’s Homestead
      2 tablespoons cream from D Dutchmen Dairy 
      1/4 teaspoon black pepper 
      1/4 teaspoon kosher salt 
      1/4 teaspoon sumac (or smoked paprika)
      1 cup squash from LocalMotive Farm
      (Note: Butternut works well, there are so many different varieties to choose. Pick whatever is available and lots interesting. Peel, dice and roast in a 375 degree oven until tender.)
      1/2 cup spinach from Medley Organics, sliced thin 
      4 tablespoons King Cole Blue Cheese from Upper Bench Fromagerie in Naramata

      Whisk the eggs and cream together in a bowl, season with salt and pepper and sumac.
      In a small preheated cast iron pan, pour the egg mixture in the pan and place in a preheated oven for 12 minutes or until cooked.
      Serve with toasted sourdough and a side of crispy local bacon if you choose.
      Also goes well with a glass of Naramata Apple Cider and a local pear for dessert.