Grilled Onion Frittata

Recipe by Mimi Bobeck
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an 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.
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