Onion and goats' cheese frittata

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
25 grams Unsalted butter
3 Spanish onions; thinly sliced
1 teaspoon Fresh thyme leaves
3 Garlic cloves; crushed
8 larges Eggs; beaten
25 grams Freshly grated Parmesan
1 teaspoon Finely chopped fresh sage
100 grams Mild; creamy goats'
; cheese, crumbled
Salt and freshly ground black pepper
Tomato & herb salsa; to serve

Directions

1 Heat 1 tbsp oil and the butter in a large saute or frying pan. Add the onions and cook on a fairly high heat, stirring constantly until they begin to soften but not brown.

2 Reduce the heat and continue to cook over a medium heat, stirring frequently so the onions do not stick or brown.

3 The onions need about 30 minutes in total to caramelise. Stir in the thyme and garlic five minutes before the end of cooking time. Tip into a large bowl and cool for at least five minutes. Season generously.

4 Preheat the oven to 180c/350f/Gas 4. Add the eggs, Parmesan and sage to the onions and stir well to combine - you should have 1⅕ litres/2 pints of mixture in total.

5 Heat the remaining oil in an oven- proof heavy-based 23cm/9" pan, deep enough to take the mix. Swirl to coat the pan sides evenly, add the egg mix and cook for two minutes over a low heat to set the bottom and sides.

6 Scatter over the goats' cheese and cook gently for five minutes. Cook the pan uncovered in the oven for about 20 minutes until just set, puffed up and lightly golden.

7 Loosen the sides with a palette knife and cut the frittata into wedges.

Serve warm or cold, straight from the pan with a good dollop of the salsa.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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