Everyone should have a good frittata in their recipe repertoire. Frittatas are similar to omelets, though an omelet is usually folded over and served to one person. Frittatas are different for a couple of reasons that make them appealing to me. The raw eggs are incorporated with the other ingredients that have been started on the stove and continue to cook at very low heat rather than adding ingredients to partially cooked eggs, no folding over either. And unlike being single-serve like many omelets, the frittata is usually cut in triangles like a pie, allowing for more servings. These servings are smaller but when served this way, you have an easy, special presentation to accompany anything from a green salad to pancakes or waffles. Your frittata add-ins can be anything that suits your menu.
This version that is a Caramelized Onion and Rosemary Frittata has only 3 main ingredients. But even with a short ingredient list, this recipe’s main players, caramelized onions and rosemary, convey bold flavors. And as always, a frittata is made in one pan, and since frittatas only take minutes to prepard, what more could you ask for?
Start with some fresh yellow onions that get deeply caramelized in a touch of extra virgin olive oil. Whisk together eggs, salt and fragrant chopped rosemary leaves and pour over the onions. Then just lower the heat and let the frittata almost finish on the stove top. I placed the nearly done frittata in the oven to brown and firm up the top.
Eggs provide huge health benefits, considering their high-quality protein as well as anti-inflammatory properties, vitamin E and selenium. And you may not realize just how good for you the tearful onion is. Full of vitamin C, onions also have anti-inflammatory properties and are helpful in maintaining blood sugar.
Give this easy frittata a try for breakfast, lunch or dinner, served with your favorite hot sauce (as always, in my opinion, Frank’s is one of the best options out there for flavor and pure ingredients).
- 2½ tablespoons extra virgin olive oil, divided
- 3 large yellow onions, sliced
- 1 tablespoon rosemary leaves, chopped
- 8 eggs
- Heat 2 tablespoons of the olive oil in a 12-inch non-stick or cast iron skillet. Add the onions and saute' on medium heat until caramelized to a golden brown but not burnt, about 10-12 minutes.
- In a separate bowl, whisk the eggs lightly, then season with sea salt and freshly ground black pepper. Add the rosemary leaves and give it one more quick stir.
- Scrape the caramelized onions into the bowl and stir to combine.
- Wipe the skillet clean and add the remaining ½ tablespoon olive oil. Reduce heat to low. Pour the egg and onion mixture back into the skillet and cook for about 8 minutes, or until the eggs are no longer runny.
- Turn broiler on low and place rack on center position. If your oven does not have a low broil setting, then place rack on one position below center.
- Place the frittata in the oven just for one or two minutes. This will allow the top to puff and brown. Be sure to watch the frittata to prevent top from burning or becoming tough.
- To serve, gently slide a spatula underneath the frittata to loosen it and turn out to a warm plate. Or just cut in the pan and serve directly from there.
- Frittatas make great leftovers but for best taste, eat within one or two days.