Grilled Onion Frittata

[Guest guest]

Grilled Onion Frittata

 

 

1 red onion, peeled and cut into 8 equal-size wedges

 

1 yellow onion, peeled and cut into 8 equal-size wedges

 

Salt and freshly ground pepper, to taste

 

Olive oil as needed

 

10 eggs

 

1/4 cup heavy cream

 

1/2 cup grated Parmigiano-Reggiano cheese

 

2 Tbs. unsalted butter

 

1 tsp. finely chopped fresh rosemary

 

Preheat oven to 350ºF.

 

In a large bowl, combine the red and yellow onions, salt, pepper and

olive oil and toss to coat well.

 

Preheat a grill pan over high heat. Arrange the onion wedges on the

pan and cook until they are browned and tender underneath, about 5

minutes. Turn and cook until the onions are very tender, 5 to 7

minutes more. Transfer to a plate and set aside.

 

In a large bowl, whisk together the eggs and cream until blended.

Stir in the cheese, salt and pepper until smooth.

 

In a 10-inch braiser or ovenproof fry pan over medium-low heat, melt

the butter, add the rosemary and cook, stirring, for 1 minute. Pour

the egg mixture into the pan and fold gently to combine the rosemary

and eggs. Arrange the grilled onions on top, transfer the pan to the

oven, and bake until the frittata is golden and cooked through, 12 to

15 minutes. Serves 6.

 

NOTE: This can be served hot or at room temperature.