Best Onion And Thyme Frittata Recipes

ONION AND THYME FRITTATA

Steps:

• Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
• Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
• Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

ONION, THYME, BLUE CHEESE, AND POTATO FRITTATA

Steps:

• Heat the oil with butter in a large frypan over medium-low heat. Add in the onion slices; saute for about 10-15 minutes or until lightly browned and caramalized, then season with salt and pepper (leave in the skillet). Sprinkle the cooked potato cubes over the onions and sprinkle with black pepper. In a bowl whisk the eggs and whipping cream together; pour over the onions and potatoes. Sprinkle with blue cheese and thyme leaves. Cook covered for about 6 minutes or until almost set. Place under the broiler for about 1 minute. Delicious!

RED ONION FRITTATA WITH PARMESAN AND THYME

Steps:

• Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
• Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
• Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
• Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
• Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
• Continue cooking until the frittata is set, except for the top, about 8 minutes.
• Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
• Invert the frittata onto a large platter; cut it into wedges and serve.
• The frittata may also be cooled to room temperature and then cut and served.