by kirra » Sun Jun 28, 2009 1:15 pm
Onion Frittata
Ingredients:
About 4 tablespoons extra-virgin olive oil
1 big Spanish onion, peeled, trimmed and finely diced or chopped (to make 1 to 1 1/2 cups)
2 shallots, peeled, trimmed and finely diced (optional)
9 large eggs
1/4 cup (approximately; you can use more if you'd like) minced fresh herbs, such as parsley, chives, cilantro thyme and rosemary (I went heavy on the chives)
Salt and freshly ground white pepper
Preparation:
You'll need a heavy, straight-sided skillet with a diameter of approximately 10 inches (a little smaller is better than a little larger - I use an old-fashioned cast-iron skillet); a lid for the skillet; and a plate that's at least as large as the pan - you'll use the plate to flip over the frittata. Alternately, if your lid is flat, you can use it instead of the plate.
Pour about 1 1/2 tablespoons of the oil into the skillet and warm it over medium heat. Add the onions and the shallots, if you're using them, and turn them around until they glisten with oil. Lower the heat, season wtih salt and pepper, and cook slowly until the onions are soft and lightly golden, 15 to 20 minutes. Spoon the onions into a bowl.
Carefully wipe out the skillet with a paper towel. If anything has stuck to the bottom of the pan, you should wash and dry it - you need a nice clean surface, so the frittata will be easy to unmold.
Working in a large mixing bowl, beat the eggs with salt and pepper, then stir in the onions and herbs.
Put the skillet over medium-high heat and pour in about 1 1/2 tablespoons of the oil. When the oil is hot, add the eggs to the pan. Immediately, lower the heat and let the eggs cook, undisturbed, for about 2 minutes. Run a silicone spatula or a table knife around the edges of the pan to release the frittata, then cover the pan and cook slowly for another 8 to 12 minutes, or until the top is just set. Every couple of minutes, run your spatula around the sides of the pan and just under the frittata to keep it free from sticking.
Lightly oil the plate or lid (you can do this with cooking spray), place it over the skillet and carefully turn out the frittata. Wipe the skillet clean, return it to low heat, add another tablespoon of the oil and slip the frittata back into the pan. Cook 5 minutes more to set and brown the underside. Or, don't flip the frittata and run it under the broiler.
Transfer the frittata to a serving platter and allow it to come to room temperature before cutting and serving. Makes 4 servings for lunch; 8 servings for hors d'oeuvre
[b][size=150]Onion Frittata[/size]
Ingredients:
[/b]
About 4 tablespoons extra-virgin olive oil
1 big Spanish onion, peeled, trimmed and finely diced or chopped (to make 1 to 1 1/2 cups)
2 shallots, peeled, trimmed and finely diced (optional)
9 large eggs
1/4 cup (approximately; you can use more if you'd like) minced fresh herbs, such as parsley, chives, cilantro thyme and rosemary (I went heavy on the chives)
Salt and freshly ground white pepper
[b]Preparation:[/b]
You'll need a heavy, straight-sided skillet with a diameter of approximately 10 inches (a little smaller is better than a little larger - I use an old-fashioned cast-iron skillet); a lid for the skillet; and a plate that's at least as large as the pan - you'll use the plate to flip over the frittata. Alternately, if your lid is flat, you can use it instead of the plate.
Pour about 1 1/2 tablespoons of the oil into the skillet and warm it over medium heat. Add the onions and the shallots, if you're using them, and turn them around until they glisten with oil. Lower the heat, season wtih salt and pepper, and cook slowly until the onions are soft and lightly golden, 15 to 20 minutes. Spoon the onions into a bowl.
Carefully wipe out the skillet with a paper towel. If anything has stuck to the bottom of the pan, you should wash and dry it - you need a nice clean surface, so the frittata will be easy to unmold.
Working in a large mixing bowl, beat the eggs with salt and pepper, then stir in the onions and herbs.
Put the skillet over medium-high heat and pour in about 1 1/2 tablespoons of the oil. When the oil is hot, add the eggs to the pan. Immediately, lower the heat and let the eggs cook, undisturbed, for about 2 minutes. Run a silicone spatula or a table knife around the edges of the pan to release the frittata, then cover the pan and cook slowly for another 8 to 12 minutes, or until the top is just set. Every couple of minutes, run your spatula around the sides of the pan and just under the frittata to keep it free from sticking.
Lightly oil the plate or lid (you can do this with cooking spray), place it over the skillet and carefully turn out the frittata. Wipe the skillet clean, return it to low heat, add another tablespoon of the oil and slip the frittata back into the pan. Cook 5 minutes more to set and brown the underside. Or, don't flip the frittata and run it under the broiler.
Transfer the frittata to a serving platter and allow it to come to room temperature before cutting and serving. Makes 4 servings for lunch; 8 servings for hors d'oeuvre