Grilled Onion Frittata

By ghinman

Ingredients

• 1 red onion, peeled and cut into 8 equal-size wedges
• 1 tellow onion, peeled and cut into 8 equal-size wedges
• Salt and freshly ground pepper, to taste
• Olive oil as needed
• 10 eggs
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan-Reggiano cheese
• 2 Tbs. unsalted butter
• 1 tsp. finely chopped fresh rosemary

Preparation

Step 1

Preheat oven to 350 degrees. In a lg. 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 min. Turn and cook until the onions are very tender, 5-7 min. more. Transfer to a plate and set aside. In a lg. bowl, whisk together the eggs and cream until blended. Stir in the cheese, salt and pepper until smooth. In a 10 in. braiser or ovenproof fry pan over med.-low heat, melt the butter, add the rosemary and cook, stirring for 1 min. Pour the egg mixture into the pan and fold gently 4to 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, 12-15 min.