We had a bunch of white and red onion left over from our Plated order this week, so yesterday afternoon I caramelized the remainders. I did so without really having a plan for what to do with the caramelized onions, but I figured we’d come up with something. Last night a light bulb went on: a goat cheese and caramelized onion frittata for breakfast!
So this morning I braved the rain and went to Whole Foods for ingredients, then came home and started cooking. I looked online for basic frittata how-to’s, because it’s been awhile since I’ve made one, but I didn’t follow any particular recipe. And the frittata turned out great, if I do say so myself. 🙂
Photo evidence:
Here’s how to make this bubbling pan of yum:
1. Preheat oven to 375°F.
2. Crack 10 eggs into a bowl and season with salt and pepper (I used Sarah’s Sea Salt, Tuscan blend because I wanted a little herb action in there). Whisk together well.
3. Place a generous pat of butter in a large oven-safe saute pan and heat it on medium high.
4. Add caramelized onions to the pan. Make sure they’re evenly distributed so you don’t end up with areas of onion-free frittata.
5. Pour the whisked eggs into the pan.
6. Break up a 4 ounce log of goat cheese with your clean fingers (use less if you’re not a Cheese Monster like I am) and distribute the bits evenly right into the egg and onion mixture.
7. When you see the edges of the eggs begin to set, transfer the pan to the oven and bake until the whole thing is firm. I didn’t time it, but I think it took about 15 minutes—I just kept my eye on it. The eggs will start to puff up and the butter will bubble around the edges. You can let the frittata bake to your preferred level of done-ness; I allowed the top to begin turning golden brown but you may like yours a bit less cooked. Also remember that the eggs will continue to cook through even after you take them out of the oven.
8. Remove from oven and let stand for a couple minutes before slicing and serving. You can be fancy and turn your frittata out upside down onto a plate, but I sliced and served mine right out of the pan. Also, I sprinkled some dried rosemary on top for a little extra flavor.
9. Enjoy! (Sorry for the blurry, shadowy shot. I was too excited about eating this!)
What are your favorite frittata fillings?
