2 hours ago
Saturday, July 30, 2011
I have made a lot of frittatas in my day, but this one takes the grand prize.
It is from Bon Appetit magazine and all I can say is: make this dish!
It's very easy, using the herbs from your garden, 8 eggs and yummy fresh ricotta cheese.
The recipe calls for an ovenproof non-stick skillet, which I don't own. My non-stick skillet has a plastic handle that is not oven safe, so I had to figure something else out.
A well seasoned cast iron skillet to the rescue. I bumped up the oil a bit to make sure for a smooth release from the pan and added extra herbs, of course.
The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.
I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.
I took the leftovers to the beach the next day and we ate them out of the cooler, even better, if you can imagine a leftover omelet being that good.
I hope you try this, it gets my 5 star rating.
Best Onion Frittata: (adapted from Bon Appetit)
1 cup of thinly sliced onions (I used 2 large Vidalia onions)
1/4 cup of olive oil for the skillet (unless you are using a nonstick, make sure it is ovenproof up to 400F, then use only 3 tbsp of olive oil)
1 tsp kosher salt
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)
Start by cooking your onions in an 8" ovenproof skillet (they recommend non-stick, but I used cast iron) in the olive oil, until golden. About 10 minutes.
While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.
Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.
Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.
Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.
Let rest in the pan a few minutes until you can slide it out onto a serving plate.
This is fantastic warm or at room temperature. Serves 6.