Sweet onion frittata with balsamic vinegar

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive Oil
8 cups Onions -- sliced
1 teaspoon Garlic -- minced
2 teaspoons Fresh Oregano -- minced
1¼ teaspoon Kosher Salt
⅛ teaspoon Black Pepper -- freshly ground
2 tablespoons Balsamic Vinegar
10 Eggs
3 tablespoons Parmigiano-Reggiano -- finely grated
2 tablespoons Parsley -- minced

Directions

1. In a 10-inch nonstick skillet, heat 2 Tbs of the olive oil over medium heat. Add the onions, garlic, oregano, and half the salt and pepper. Cook 25 to 30 mins, stirring occasionally, until the onions are tender and browned.

2. Add the balsamic vinegar and 2 Tbs water to the pan and stir well with a wooden spoon to incorporate any browned bits. Continue cooking to reduce the liquid and coat the onions. Remove from the heat. The onions can be prepared up to 1 day ahead to this point and held covered and refrigerated.

3. In a large bowl, beatthe eggs until the yolks and whites are thoroughly combined and frothy. Season with the Parmigiano, parsley, and the remaining salt and pepper. Whisk in the cooked onions.

4. Stir the beaten eggs into the skillet with the cooked onions and combine well. (If the onions were prepared in advance, reheat them in the nonstick skillet before whisking in the eggs.) Over high heat, continue stirring with a wooden spoon or rubber spatula while simultaneously shaking the pan back and forth over the flame. The eggs will begin to form small curds. Continue stirring and shaking until the eggs are set but still somewhat soft on top.

5. Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate. Cover the frittata with another dinner plate and invert the plates. Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 mins. The cooked frittata should be golden brown on both sides. Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature. Serves 4 to 6.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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