Say hello to the best Caramelized Onion and Goat's Cheese Frittata, aka the perfect summer lunch. The best part? The soft, melt-in-your-mouth cheese bombs! Amazing.
I do love a good frittata. It's such an easy and filling summer lunch idea. Perfect with a side salad, if you ask me. And yet, so many people are intimidated by frittatas. Some worry they are not going to get it all cooked perfectly, others believe that you need to flip it and proceed making an egg scrable rather than a frittata. But worry not, I am here to help you make the ultimate frittata, and it's super easy.
The first thing you need to consider is, how are you going to cook your frittata. Traditional frittatas are first cooked in the pan and then transfetred to the oven. To make traditional frittatas you will need either an oven-safe skillet (so please not a pan or skillet with a plastic handle). You can also cook the frittata in a pan and, when you are ready to bake it, you can tranfer it to a baking tray or dish. I have done that many a time and it is definitely doable, but it requires a well-greased, non-stick pan and a lot of care and patience.
The second option is an oven-baked frittata. That is, a frittata that is entirely baked in the oven. At first, this method seems the most effective and least messy way to whip up a frittata. However, I personally find it to be the hardest. In fact, so many times I end up over-cooking my eggs and create a very unpleasant frittata. For this reason, I have made this frittata using the traditional method. Still, I am rather intrigued by the oven method and will probably re-visit it to see if I can make a decent oven-baked frittata in the future!
Why I love frittatas (and why I am sure you'll love them too!):
They are so quick and easy: many (me included) often have frittatas for lunch, however they also are the perfect healthy weeknight meal. They are ready in under 30 minutes and call for very few ingredients. Perfect for when you are tired but hungry for something nutritious.
They are healthy: sure, it depends on what ingredients you add, but generally, frittatas are pretty healthy and provide a high amount of protein. You can also up the fiber intake by adding all the vegetables in your fridge that need going. And they are perfect if you follow diets like keto.
They are so versatile: there are no fixed rules when making a frittata. Do you want to clean your fridge from all the veggie scraps lying around? Frittata. Have you got some bacon and you want to make a sort of quiche but without the hussle of actually making a quiche? Frittata. Have you got some leftovers but not enough for a full meal? Frittata. I am telling you, frittatas are the dream.
Did I convince you?
Now, before I leave you to the recipe, I wanted to add a couple of extra notes:
For this recipe, we are using one of the best frittata fillings ever: caramelized onions and goat's cheese. Such a classic, but it always works. I used a soft, garlic and herb goat's cheese. You don't have to use that: soft plain goat's cheese works just as fine. And if you only have soft plain goat's cheese but you like the sound of my herb one, just add 1 tsp of dried parsley and 1 tsp of garlic powder to it. Also, you can by all means throw some spinach in it or even some mushrooms to make it even more nutritious.
Today we are using a 30 cm (6 inch) skillet. If you only have smaller skillets, your frittata might need a few minutes longer in the oven and will be a little thicker. Other than that, nothing will change.
Ingredients:
7 medium eggs
4 tbsp full-fat milk
2 tsp butter
1 red onion
4 heaped tbsp soft goat's cheese (I used a garlic and herb roule)
Water
Olive oil
1/2 tsp black pepper
1/2 tsp salt
Method:
Finely cut a red onion and add it to an oven-safe skillet along with a dash of olive oil. Cook on a medium-high heat.
Stir the onions every few seconds and add a dash of water as they absorbe the moisture and leave brown marks on the bottom of the pan. As you do this, you'll notice the onion go darker and softer. The whole process will take about 12-15 minutes.
After 15 minytes, your onions will have slightly caramelized. Set them aside to cool down for a few minutes. In the meantime, pre-heat your oven to 180°C.
Crack the eggs into a large bowl and whisk them for a couple of minutes, or until you have a smooth mixture. Add the milk and mix thoroughly.
Now add the soft goat's cheese, salt and pepper. Finally, add the onion and mix well.
Heat 2 tsp butter in the same pan where you have cooked the caramelized onions and add the frittata mixture. Make sure your heat is on medium.
Once the frittata is starting to firm up at the bottom, gently use a turner around the edges to make sure that the frittata is not sticking to the bottom. Pay attention not to break the frittata in the process.
After about ten to twelve minutes, your frittata should be starting to cook on the top: the surface will start to firm up and the liquid will be more dense.
At this point, transfer to the oven. You'll bake the frittata for another 7 to 10 minutes. What you want is a frittata that looks cooked through but is still a bit "giggly" when you shake the pan.
Take your frittata out of the oven and cut into slices. Serve it on its own or with a side of salad.
This frittata can be made ahead of time and enjoyed for up to three days.
Enjoy!
Did you try this recipe? We'd love to hear from you! Let us know how it went by leaving a comment below! Xx
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