Heirloom Meals: Savoring Yesterday's Traditions Today

Easy Onion Frittata

Onion Frittata


1 red onion, sliced thinly
1 sweet onion, sliced thinly
2 Tbsp EVOO
1 bunch scallions, diced - use the white and some of the green
4 cloves garlic, minced
1/4 tsp sea salt
1 Tbsp tarragon, minced
Chives for garnish
6 eggs, well-beaten



Preheat the over to 400.

In a medium frying pan, add the olive oil and swirl so the entire pan is covered, including the sides. Heat the olive oil on a medium flame.  Add the red and white onions and cover.  Stirring occasionally until soft, about 10 minutes, add the scallions.  Meanwhile, muddle the garlic, salt and tarragon together to form a paste.  Add to onions and cook for 1-2 minutes until aromatic.

Pour the eggs to cover the onions and continue to cook on top of the stove until the eggs set up a bit (around 3 minutes).  Place frying pan in middle of preheated oven for 10-15 minutes until the top is golden.  Remove from oven and using a spatula, carefully remove the frittata from the pan, cut into sixths, sprinkle with chives and serve warm or at room temperature.

Categories: Carole's Concoctions

Tags: brunch, eggs, frittata