Rosemary and Onion Frittata

Recipe by Julie Collins

INGREDIENTS

• Four eggs
• One yellow onion, chopped
• Two cloves garlic, minced
• One tablespoon rosemary, chopped
• One tablespoon butter
• 1/2 cup goat cheese
• Salt and pepper
• One pinch sage, oregano, thyme, and/or basil
• Rosemary or parsley sprig for garnish
• (optional) 1/2 cup potatoes, 1/2-inch dice, roasted

PREPARATION

1. Melt the butter in an oven-friendly, nonstick pan and sauté the onion and garlic until they’ve softened and just lightly browned (to caramelize your onions, see Kitchen Tips, below). If using pre-roasted potatoes, stir them in after onions/garlic have cooked completely.
2. Add the chopped rosemary to the eggs and whisk lightly (add a tablespoon of milk or plain sparkling water if you like your frittata a bit fluffier) and pour into pan; when the base of the frittata is beginning to set, add the cheese in small dollops, then sprinkle salt and pepper and your choice of herbs to taste.
3. Remove frittata from the stovetop, place under a grill or broiler, and cook until the top is firm and the edges are starting to brown slightly and pull away from the sides a bit; slide frittata onto a serving plate—it’s delicious hot but may be served cold as well.

Serves 2. Prep time, 5–10 minutes; cook time, 10–15 minutes.

Cook’s note:

If an oven-friendly pan is unavailable, this recipe can also be made as an omelet. Cook the eggs a bit longer after adding the filling, then fold and continue cooking until eggs feel firm. When one side has browned slightly, flip and lightly brown the other side before serving.

To make this recipe a vegan scramble, substitute 1/2 block of extra-firm tofu for the four eggs. After sautéing the onion and garlic, crumble the tofu into the pan, add the rosemary and spices, and stir until it’s warmed through. Instead of cheese, try adding some chopped sun-dried tomatoes in with the onions, or crumble vegan feta on top after cooking.

——-
Kitchen Tips: How to Caramelize Onions

Caramelizing onions is a bit labor- and time-intensive, but the results are so worth it! Note that the onions will lose as much as two-thirds of their volume as the water they contain evaporates and they begin to brown.

1. Start with two onions, peeled and halved. Put cut side down and cut thin, even, lengthwise slices.
2. Heat a pan (preferably nonstick) over medium heat, then add approximately three tablespoons of olive oil or a combination of olive oil and butter (enough to coat all the onions).
3. Once the oil is shimmering, add onions and a good pinch of salt. Stir to coat all the onions, and keep stirring around every 30 seconds, so the onions cook evenly. After about 5 minutes, reduce heat to low and stir every minute or so. If the pan gets dry, add a little more oil.
4. After about 10 minutes, you’ll see the first hints of amber. You may stop now or continue cooking to achieve a deeper color—another 10 minutes is optimum, but you can keep going a bit longer if desired—just don’t burn them!
5. When finished, transfer the onions to a cool plate or bowl to stop them cooking. You may add them to a recipe as soon as they’re done or store them covered in the fridge for several days. Enjoy!