Caramelised Onion And Chickpea Frittata Recipes

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Steps:

• For the Onions:
• Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
• Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
• Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
• If necessary, deglaze the pan with balsamic vinegar or water.
• Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
• For the Frittata:
• Preheat the oven to 350 degrees F.
• In a small bowl, add the eggs, milk, and salt and mix to combine.
• Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
• Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
• Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
• Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
• Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

CARAMELIZED ONION FRITTATA - WITH 3 MORE VARIATIONS

Steps:

• Place butter and oil in a 23 cm (9 inch) non stick frypan over low heat and cook until butter has melted; add onions to pan.
• Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized.
• Place eggs, cream and pepper in a bowl and whisk to combine; pour egg mixture over onions in frypan and sprinkle with cheese and thyme and cook frittata for 5-6 minutes or until it is almost set.
• To finish cooking, place frittata under a preheated hot grill for 1 minute; cut into wedges and serve with hot buttered toast or with a spicy chutney.
• Pumpkin Frittata - Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs.
• Blue Cheese and Potato Frittata - When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them, pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs.
• Antipasto Frittata - After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette), sprinkle frittata with cheddar and continue with steps three and four.

CARAMELIZED MUSHROOM AND ONION FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

GOAT'S CHEESE & CARAMELISED ONION FRITTATA WITH A LEMONY GREEN SALAD

Steps:

• Heat the grill to high. Put the oil and onions in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges. Reduce heat to low, add the honey, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add some black pepper.
• Pour the eggs into the pan and cook for 5-6 mins until almost set. Break the goat's cheese into large chunks and dot over the top. Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling. Pop it back under the grill for 1 min or so more if needed.
• Mix the salad leaves and beetroot in a large bowl. Dress with the lemon juice and toss. Cut the frittata into quarters - cool then chill half for Frittata and salad (see 'goes well with'). Serve the rest warm with the salad on the side.

CARAMELISED ONION AND CHICKPEA FRITTATA

Steps:

• Heat oil and butter in a heavy based large frypan, add onion and saute over gentle heat for approximately 10 minutes until soft and caramelised.
• Add chickpeas and stir to combine.
• In a separate bowl, beat together eggs, cream, salt and pepper.
• Pour over onion mixture in frypan.
• Sprinkle with parmesan and thyme and cook for 5-6 minutes.
• Transfer frittata to under a hot grill for 1-2 minutes to lightly brown the top.
• Cut into wedges and serve immediately with salad and chutney.