Frittata

This is a dish that everyone has made at one time or another and is always welcome when you taste it. It is basically from Italy and is related to the French omelet but has a more robust flavor. We have added a slight twist to the recipe that really adds the flavor. Try it and let me know how you liked it!

Ingredients

2 Tbsp Olive oil
2 ea Large onions, thinly sliced, (about 2 to 2 ½ cups)
2 ea Cloves of garlic, crushed and chopped
8 ea Eggs, lightly beaten
½ cup Parmesan or Romano cheese, grated


Directions

Light the oven and set it on either broil or bake at 425 degrees Fahrenheit.

This should be made in a heavy skillet, like a cast iron one or one of the cast aluminum pans. They should have an oven proof handle. Place the pan on the stove over medium high heat and bring the pan up to heat.

Add the olive oil and spread it around in the pan. Add the onions to the pan and when they start to sizzle, reduce the heat to low so that the onions will cook slowly and develop their sweetness. Stir occasionally as needed.

This will take about 15 to 20 minutes. The onions should be nicely browned but not burned.

Add the garlic and allow to cook for a minute. Add the lightly beaten egg and the cheese to the pan.

Do not stir from this point on. Turn the fire real low, as low as it will go, and allow to cook slowly without stirring until the bottom is set, the top is not quite set and the sides are lightly browned.

At this point, place the pan under the broiler for about 30 to 60 seconds, or place the omelet pan in the oven at 425 degrees Fahrenheit for about 10 to 15 minutes, or until the center is set.

Serve with hash brown potatoes and a good tomato sauce, or just serve it plain. Without the topping this is still a great recipe.

Options:

Use and try various vegetables, such as sliced zucchini or crookneck squash, chopped or sliced artichoke hearts, sliced mushrooms...... well you get the idea. Always start with the onions, then add the vegetables and garlic and then the eggs and the cheese.

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