Healthy Frittata With Caramelized Onions Goat Cheese And Tomatoes Recipes

TOMATO, BASIL AND GOAT CHEESE FRITTATA (FOR ONE)

Steps:

• Preheat oven to 425 degrees or heat covered grill.
• Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
• Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
• In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
• Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
• Pour egg mixture over garlic and onions and let cook about 1 minute.
• Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
• Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
• Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
• Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
• Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
• Bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
• Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.

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.

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.

HERBY GREENS AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.