Christopher has grown his vegetable repertoire tenfold since we started dating five years ago. He went from eating carrots, corn and potatoes to eating bell peppers, broccoli, cauliflower, green beans, spinach, squash and more. He has not, however, come around on onions.
He understands their purpose in cooking and eats them if they are finely, finely minced and “melted” into sauces, soups and other dishes, but he hates the taste and texture otherwise.
I, on the other hand, love onions, and I often eat dinner alone during the week, so I made a dish that was all mine…
Onion, Herb and Swiss Frittata
A frittata essentially is a baked omelet and easily is customizable. This combination of sweet onions and sharp Swiss cheese is classic and understated. The dish is best accompanied by sausage or bacon for a salty note.
1 tablespoon butter
2 cloves garlic, minced
2/3 cup chopped white or yellow onion
1/3 cup chopped red onion
1/2 cup milk
1-2 tablespoons chopped parsley
1-2 tablespoons chopped chives
Salt and pepper, to taste
1/3 cup chopped scallions
4 ounces shredded Swiss cheese
Preheat the oven to 400 degrees.
Spray a nonstick, oven-safe skillet with nonstick cooking spray. In the pan, over medium heat, melt the butter. Add the garlic and onions and sweat them until the biting, pungent smell fades and a soft, sweet smell emerges, about 5-7 minutes; the onions will be translucent and starting to brown.
Meanwhile, in a medium-sized bowl, whisk together the eggs, milk, salt, pepper and herbs.
Pour the egg mixture over the cooked onions, sprinkle on the green onions and Swiss cheese and place the pan in the oven. Bake the frittata for 15 minutes, or until the eggs are cooked and the cheese is starting to brown.
This frittata was tasty! The yellow and red onions were soft and sweet, while the green onions provided more of a bite. The herbs offered a verdant taste (perhaps a bit too much), while the cheese lent a creamy, savory taste.
I, once again, was pleased that an idea turned into another tasty recipe to add to the collection. I’ve said it before, and I’ll say it again: I love frittatas because they are quick, easy and customizable and can be served for breakfast, lunch or dinner.
Anyone got any more bright ideas for frittatas?