
Onion Frittata glazed with sherry vinegar

by:




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
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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

comments