Caramelised Onion Frittata

Frittata is a fantastic brunch, lunch or supper option: it is very easy to make, keeps well, and is delicious hot or cold – and unlike quiche, doesn’t involve either pastry or cream, but is still creamily delicious.

When in doubt, I reach for the caramelised onions – and frittata is no exception.

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Vegetarian

Gluten Free

2 red onions, very finely sliced
2 teaspoons olive oil
Pinch of salt
8 eggs
2 teaspoons olive oil
15g grated Parmesan – optional
Sprig of thyme, finely chopped
Salt and pepper.

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In a bowl, mix the onions really, really well with 2 teaspoons of olive oil and a good pinch of salt. As always, I use my hands to get a good, even coating.
Heat the other 2 teaspoons of oil in a frying pan. Tip in the onions and put a lid on; when they start to sizzle a little, turn the heat down.
When they have started to soften and release their juice – about 10 minutes – take the lid off, and turn the heat up a tad for another 10 minutes or so. You can either cook them until they are well caramelised or leave them pale.
While the onions are cooking, turn on the grill, and break the eggs in a bowl; whisk well with a pinch of salt, a good grinding of pepper, and the finely chopped thyme.
When the onions are cooked, turn down the heat and tip in the eggs.
Cook the egg gently, on a low to medium heat for 5 – 10 minutes.
When it is still soft, but not actually raw, sprinkle on the grated cheese and put under the grill – briefly – to brown the top. If not using cheese, put under the grill until the top has just set.

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Diva notes.

Grating cheese

If you use a Microplane grater you get a much bigger pile of cheese – because of the feathery-light flakes it creates – than with other types of grater. This is a very good thing when you are trying to minimise the amount of cheese but get as much as possible of the flavour spread over the whole frittata.

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Caramelised Onion Frittata

Diva notes.

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