DIRECTIONS - In a saucepan, melt 2 tbsp. butter over medium heat. Add the shallot and cook until soft, 5 minutes. Stir in the grapes, sugar and a pinch each salt and pepper. Cook until tender, 5 minutes. Remove from the heat and cover to keep warm.
- Preheat the broiler. Meanwhile, in a large bowl, whisk together the eggs, ¼ cup water, ½ tsp. salt and ¼ tsp. pepper. In a 9-inch, ovenproof nonstick skillet, melt the remaining 1 tbsp. butter over medium heat. Pour in the eggs and cook, stirring constantly, to three-quarters doneness, 4 to 5 minutes. Remove from the heat; spread evenly in the pan; broil until set, 1 to 2 minutes. Dot with the mascarpone.
- In a salad bowl, whisk together the EVOO and vinegar; add the spinach, season and toss to coat. Cut the frittata into wedges; top with the grape compote. Serve with the salad.
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