Onion, Feta and Parmesan Frittata

By Scout0421

Ingredients

• 1 tbsp olive oil
• 3 large onions, thinly sliced
• 1/2 tsp salt
• 1/8 tsp fresh ground black pepper
• 3 cloves garlic, minced
• 8 eggs
• 1/3 cup fresh grated Parmesan
• 1 tbsp finely chopped fresh sage
• 2 tbsp butter
• 3 oz feta
• 6 tbsp balsamic vinegar

Preparation

Step 1

Heat the oil in a large, nonstick skillet over high heat. Add onions, salt, pepper; cook, stirring constantly, until onions start to brown, 3-5 minutes. Reduce heat to very low.

Continue to cook, stirring occassionally, for 30 minutes. Add garlic; cook, stirring occasionally, until onions are very brown and soft, about 10 minutes more. Remove skillet from heat; transfer the onion mixture to a bowl and set it aside to cool.

Preheat the broiler.

Beat the eggs in a large bowl. Stir in cooked onion mixture, Parmesan cheese and sage.

Place large, ovenproof skillet or pan over medium high heat and melt the butter. When the foam subsides, reduce the heat to low, pour in the egg mixture, and crumble the feta on top. Cook over low heat until the frittata firms up around the edges and moves easily in the pan when you give it a good shake, 8-10 minutes.

While the eggs are cooking, heat the balsamic vinegar to a rolling boil in a small pot over high heat; boil until it reduces by half.

Transfer skillet to broiler and broil until the frittata starts to firm up on top and is lightly golden, 30-90 seconds. Be sure to check every 30 seconds. If you find the eggs are still not cooked to your satisfaction in the center, and the top is in danger of burning, turn the broiler off and leave the pan in the hot oven to set the eggs for another minute or two.

Slide the frittata from the skillet onto a large plate or round cutting board. (Swipe a heatproof spatula around the sides of the frittata to loosen it from skillet. Place a large, flat plate over the skillet and holding the plate firmly against the skillet, flip skillet upside down so plate is on the bottom. Slowly lift skillet away from frittata)

Brush the top of the frittata with balsamic vinegar. Cut into wedges and serve.