Frittata with caramelized onions and cheese

Yield: 8 servings

Measure Ingredient
2 tablespoons Light olive oil
3 larges Onions, (about 2 lbs)
\N \N Quartered; & thinly sliced
\N \N Salt & pepper to taste
30 \N Garlic; finely chopped
8 \N Eggs
1 ounce (about 1/3 c) grated
\N \N Parmesan cheese
1 tablespoon Chopped fresh sage
3 ounces Mild creamy goat cheese
3 tablespoons Reduced balsamic vinegar*

Heat 1 T olive oil in a large skillet; add onions, ½ t salt, and ⅛ t pepper. Saute onion over medium heat for 10 minutes to release their juices. Add garlic and continue to cook about 40 minutes, gently scraping pan with a wooden spoon to keep the onions from sticking as they caramelize. (add a little water, if needed, to loosen the sugars for the pan.) Transfer to a bowl to cool. Beat the eggs in a med-size bowl. Stir in the onions, the Parmesan and the sage. In a 9-inch saute pan with and oven proof handle,heat the remaining T of oil to just below the smoking point. Swirl oil around pan to coat. Turn heat down to low, then immediately pour in the mixture. The eggs will sizzle. Crumble in the goat cheese, and cook over low heat for 5 minutes, until the edges begin to set; then transfer to a 325F oven and bake, uncovered, for 20-25 minutes, until frittata is golden and firm. Loosen frittata gently with a rubber spatula because the bottom will tend to stick. Place a plate oven the pan, flip it over, and turn the frittata out. Brush the bottom and sides with vinegar, cut into wedges, and serve warm or at room temperature. Note: To cook entirely in the oven, combine vegetables and eggs as directed, but don't add the cheese. Instead pour the egg mixture into an oiled baking dish, then sprinkle on the cheese (this keeps it from settling to the bottom) Bake about 25 minutes. *To reduce balsamic vinegar, simply boil ordinary-not aged- balsamic vinegar, in a saucepan until ut has reduced by half and has the consistency of a thin syrup. Remove, cool and store in a sealed jar indefinitely. Source: Fields of Greens, Annie Somerville Submitted By JANIE BOURKE On 10-02-94

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