ONION AND THYME FRITTATA
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 1h40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
- Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
- Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams
ONION FRITTATA
Provided by David Downie
Categories Egg Onion Breakfast Brunch Side Vegetarian Quick & Easy Low Cal Mother's Day Father's Day New Year's Day Dinner Lunch Ricotta Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
- Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
RED ONION FRITTATA WITH PARMESAN AND THYME
Make and share this Red Onion Frittata With Parmesan and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
- Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
- Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
- Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
- Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
- Continue cooking until the frittata is set, except for the top, about 8 minutes.
- Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
- Invert the frittata onto a large platter; cut it into wedges and serve.
- The frittata may also be cooled to room temperature and then cut and served.
Nutrition Facts : Calories 441.7, Fat 32.1, SaturatedFat 8.9, Cholesterol 644.1, Sodium 439.5, Carbohydrate 12.8, Fiber 1.6, Sugar 5.9, Protein 24.9
TOMATO ONION PARMESAN FRITTATA
Make and share this Tomato Onion Parmesan Frittata recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 T olive oil in a skillet that you can eventually place under the broiler.
- Add onion to skillet and cook until soft, about 4 minutes.
- Add 1 T olive oil and heat.
- Add eggs seasoned with salt, pepper, parsley and cheese.
- Cook until bottom of frittata begins to solidify.
- Gently place the rounds of tomato on the egg mixture.
- Cover and cook over low heat until top of frittata firms, about 5 minutes.
- Finish by placing under preheated broiler for a minute or two until lightly browned.
- Cut into triangles.
Nutrition Facts : Calories 396.3, Fat 33.5, SaturatedFat 8.1, Cholesterol 383, Sodium 340.2, Carbohydrate 5.7, Fiber 1.2, Sugar 3, Protein 18.2
POTATO & RED ONION FRITTATA
Frittata is an Italian classic perfect for any meal of the day, even a special-occasion brunch. Here, market-fresh red onions and potatoes take center stage. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm., In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set., Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 326 calories, Fat 23g fat (12g saturated fat), Cholesterol 361mg cholesterol, Sodium 531mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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