Prep 15 mins
Cook 25 mins
Similar to a quiche without the crust, tasty served with a broccoli salad! I recently made this for brunch, it was excellent served with some smoked salmon. Recipe from Canadian Living magazine.
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 cup crouton, homemade are best
- 8 eggs
- 1⁄2 cup milk
- 2 tablespoons fresh dill, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
- In 8-inch (20 cm) nonstick skillet, heat oil over medium heat. ( I use half butter, half oil).
- Cook onion, stirring occasionally, until softened and golden, about 7 minutes.
- In a bowl, whisk together eggs, milk, dill, mustard, salt and pepper.
- Sprinkle croutons over onions.
- Pour egg mixture over croutons, stirring gently to combine.
- Cover and cook over medium-low heat until set, about 15 minutes. Flip frittata onto serving plate. To serve cut into wedges.
- Note: I have used purchased seasoned croutons, I find them quite salty, I recommend reducing the the amount of salt to 1/2 teaspoon.
I really enjoyed this. Great flavour, and so quick and easy to make. I reduced the recipe to use 2 eggs, and made it for supper. I've never had a frittata before (what can I say...I live a sheltered life) and it was not unlike an omlette, which I happen to love. The addition of croutons was very nice. I used store bought 'onion-garlic' flavoured, and omitted the salt. It did break in half as I was taking it out of the pan (butter fingers that I am) but of course that has no effect on the wonderful taste. Thanks Elly, for a lovely meal idea. Will certainly be having that more often. Made for the G&BB Cook-a-thon in memory of Elly's dear husband Jim.
This was a delicious side dish and we all enjoyed it thoroughly. We had a problem flipping it out of the pan onto a serving plate. So since it wouldn't budge from the pan, we wound up serving it from the pan. My DD made fresh croutons out of potato bread and all was good. Made for the G&BB Cookathon in Memory of Elly's DH Jim.