Onion Frittata glazed with sherry vinegar
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This frittata from The Savory Way is one I've taught many times to enthusiastic eaters, who always respond to the perfume of the sizzling sherry vinegar and butter at the end. This vinegar-butter combination does wonders for a plate of fried eggs as well. I do like this high and dense, but if you make three or four smaller, thinner frittatas, you can use them as the filling for a delicious sandwich. Ive taken the walnuts out of the original version and suggest that you instead toss them into an arugula salad topped with thinly shaved Gruyere cheese. A southern Rhone blend of Grenache and Syrah as found in Cotes-du-Rhone, or an Oregon Pinot Noir, such as St. Innocent, would suit this dish well.
ingredients
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serves: 4
1 1/2 tablespoons olive oil
2 pounds onions (3 large, peeled, quartered, then sliced crosswise about 1/4 inch thick)
2 tablespoons sherry vinegar
sea salt and freshly ground pepper
1/8 teaspoon ground cloves
6 eggs (whisked with 2 tablespoons water)
2 tablespoons chopped parsley, plus extra for garnish
3 tablespoons butter
Nutrition Facts
Onion Frittata glazed with sherry vinegar
Servings Per Recipe: 4
Amount per Serving
Calories: 309
- Total Fat: 20.3 g
- Saturated Fat: 8.4 g
- Trans Fat: 0.4 g
- Cholesterol: 268.6 mg
- Sodium: 180.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.9 g
- Sugars: 9.9 g
- Protein: 10.9 g
preparation
1. Warm the olive oil in a 10-inch skillet, add the onions, and cook over medium heat, stirring occasionally, until golden, about 30 minutes. Add half the vinegar, raise the heat, and reduce while stirring. Season with 3/4 teaspoon salt, a few twists of pepper, and the ground cloves. Preheat the broiler.
2. Add several pinches of salt to the eggs and beat with the water. Then stir in the onions and parsley. Melt half the butter in a 10-inch skillet. When it’s sizzling, add the eggs. Cover and cook over low heat until the eggs are set, 8 to 10 minutes. Slide the pan under the broiler until the eggs are set and golden. Tip the frittata onto a serving dish and return the pan to the stove.
3. Add the remaining butter and, when it begins to foam, add the remaining vinegar. Slide the pan back and forth to emulsify the two, then pour it over the eggs. Add a few pinches of chopped parsley and serve.
Cooks' note:
While the onions are cooking, you can easily get the rest of your meal together.
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