Wednesday, April 19, 2006

Frittata with Camelized Onions

Frittatas are to cooking what the little black dress is to female fashion. They can be served at any meal, with any accompaniement, hot or cold. With some decent bread they’re a great sandwich, with a salad and some wine they make an impressive dinner, cut up and served cold they’re perfect on a picnic. You can fill them with any combination of herbs, cheese, and cooked vegetables you want. This is one my favorite versions, and, although it takes a little longer than most recipes I use, it’s an incredibly cheap collection of ingredients that yield a phenomenal meal.

You’ll need an ovenproof skillet for this, something that every kitchen should have. That means a 10- or 12-inch pan that’s all metal – any rubber will melt in the oven. If you don’t have one, one of these will set you back about $10 to $20, and can be used for a great deal of your cooking.

½ tbsp unsalted butter or olive oil

¾ pounds thinly sliced onions

1/8 cup white wine

pepper

6 large eggs

½ cup grated parmesan

1 tbsp. minced parsley (optional)

salt and pepper

1 tbsp. virgin or extra-virgin olive oil

Carmelizing Onions:

1. melt the butter/heat the oil in a pan over medium heat. Add the onions and cook just until they begin to soften, about 8 minutes

2. Add some salt and the wine, reduce heat to medium-low, cover, and cook, stirring occasionally, until the onions are soft, about ½ an hour. (While waiting you can start prepping the other ingredients)

3. Remove the cover, raise the heat to medium, and cook, until the onions are browned. Add pepper and salt to taste.

Frittata:

1. Preheat the broiler (use the broil or 450 setting). The rack should be directly under the heat.

2. Using a fork, beat all of the ingredients except the oil in a bowl.

3. Heat the oil in an ovenproof skillet (see not above) over medium heat. Swirl the pan so that the oil coats the bottom of the pan.

4. Add the egg mixture and stir briefly with a fork

5. Reduce the heat to medium-low and cook, occasionally sliding a spatula around the edges of the pan to loosen the frittata.

6. Continue cooking until the bottom is done but the top is still a little raw, about 8 more minutes

1. Turn off the heat, place the pan uner the broiler and cook until golden-brown, one or two minutes

2. Serve


Adapted from A Year in a Vegetarian Kitchen, by Jack Bishop

0 Comments:

Post a Comment

<< Home