Frittata with Red Onion Relish
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Frittata with Red Onion Relish
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A recipe for Frittata with Red Onion Relish! This easy frittata is entirely customizable using leftovers and paired with a homemade red onion relish.
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Ingredients
Red Onion Relish:
- 2 tablespoons vegetable oil 30 milliliters
- 2 1/2 cups red onion about 3 onions, sliced
- 1/2 teaspoon kosher salt
- 1/2 cup red wine vinegar 120 milliliters
- 2 tablespoons honey 30 milliliters
Frittata:
- 1 tablespoon clarified butter or half unsalted butter/half vegetable oil, 15 grams
- 1/2 cup onion chopped, or shallots
- 6 egg lightly beaten, large
- 1/4 teaspoon kosher salt
- black pepper freshly ground
- 1/2-1 cup (125-140 milliliters) cooked and seasoned filling
- 1/4-1/3 cup cheese crumbled feta, grated cheddar, Parmesan, or goat cheese
Suggested Fillings:
- carrot roasted, or
- bell pepper
- cauliflower
- potato
- potato diced, or
- pasta
- rice
- ham diced, or
- chicken
- Bacon
- sausage
- olives diced olives, cooked mushrooms, or marinated artichokes
- mushrooms
- artichokes
- herbs handful, finely chopped spinach
- spinach handful, finely chopped spinach
Instructions
To make the Red Onion Relish:
- Heat the oil in a large skillet over medium heat; add the onions, turning them with tongs to coat them evenly.
- Add the salt and cook until the onions soften, about 10-12 minutes, stirring occasionally to prevent burning.
- Add the vinegar, scraping the bottom of the pan as you do so.
- Add the honey, reducing the heat and continue simmering until the liquid has evaporated.
- Serve warm or at room temperature. Store in the refrigerator for up to 2 weeks.
To make the Frittata:
- Preheat oven to 350˚F (180˚C).
- Heat the clarified butter (or butter/oil mixture, if using) in a nonstick skillet over medium heat and cook the shallots until softened, about 2-3 minutes.
- Add the eggs, salt and a bit of pepper, then add cheese and the filling of your choice, dispersing it evenly over the eggs.
- Cook partially covered, without disturbing, for about 3-5 minutes, or until the edges are firm.
- Remove the lid and transfer to a preheated oven for a few minutes until just cooked through.
- Serve directly from the pan or slide the frittata onto a cutting board and cut into wedges. Serve immediately with red onion relish, if desired.
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