Description
A delicious Caramelized Onion Frittata that is easy to prepare, perfect for breakfast or brunch.
Ingredients
Scale
- 1 lb (450g) onions, finely sliced
- 4 tablespoons (60ml) olive oil
- 6 large eggs
- a large handful of fresh parsley, roughly chopped
- 1/2 cup (50g) grated Parmesan cheese
- salt, to taste
- freshly ground black pepper, to taste
- 1/21/2 teaspoon red pepper flakes
- 1 tablespoon (14g) butter
Instructions
- Caramelize the Onions: Start by cooking the onions in a skillet over low heat. Stir them occasionally until they are a beautiful golden brown and smell sweet. Cooking them low and slow is essential to avoid burning and to get those lovely caramel notes. Keep an eye on the onions to prevent charring.
- Whisk the Eggs: While the onions are caramelizing, grab a bowl and whisk the eggs until they are completely blended. Aim for them to be light and frothy, as this contributes to a fluffy frittata. Take your time in this step for the best texture.
- Add Ingredients to Skillet: Once the onions are caramelized, pour the egg mixture over them in the skillet. You should hear a gentle sizzle upon contact with the hot pan, indicating the eggs are starting to cook. Gently push the edges of the eggs toward the center to ensure even cooking.
- Cook Over Low Heat: Let the frittata cook on low heat until the edges are firm but the center remains slightly jiggly. You will notice a delightful aroma wafting from the pan. Keeping the heat low will help avoid a rubbery texture.
- Broil to Finish: After the edges are firm, slide your skillet under the broiler to finish setting the top. Look for a lightly browned surface, which indicates it is done. Keep checking to avoid overcooking, as this step is crucial to the texture.
- Let It Cool: After broiling, let the frittata cool slightly before slicing. Although it may be tempting to serve it right away, allowing the frittata to set will help the pieces hold together better. Rushing this step may cause the frittata to crumble.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. If desired, you can freeze the frittata. Slice it up, wrap each piece tightly, and store in a freezer-safe container.
- Expert Tips: Cook onions low and slow for the best caramelization to avoid burning. Ensure eggs are well beaten for a fluffier frittata by whisking for at least one minute. If the frittata is undercooked on the inside, a quick trip under the broiler will finish cooking it perfectly.
- Reheating Instructions: Reheat individual slices in a skillet over low heat for about 5 minutes, or in the microwave for 30 seconds to 1 minute until warmed through.
- Serving Suggestions: Serve with a fresh arugula salad or crusty bread. Accompany with a side of sliced tomatoes for added freshness.
- Recipe Variations: For a meaty version, add cooked bacon or sausage. You can incorporate different cheeses like feta or goat cheese for variety. Substitute red pepper flakes with fresh herbs like thyme or rosemary for a different flavor profile.
- Ingredient Notes: Choose onions that are firm and free of blemishes for the best results. Fresh parsley adds a bright note; consider substituting with chives for a different herbaceous flavor. When selecting cheese, go for high-quality Parmesan for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg