Grilled Onion Frittata Recipes

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Steps:

• Place butter and oil in a 23 cm (9 inch) non stick frypan over low heat and cook until butter has melted; add onions to pan.
• Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized.
• Place eggs, cream and pepper in a bowl and whisk to combine; pour egg mixture over onions in frypan and sprinkle with cheese and thyme and cook frittata for 5-6 minutes or until it is almost set.
• To finish cooking, place frittata under a preheated hot grill for 1 minute; cut into wedges and serve with hot buttered toast or with a spicy chutney.
• Pumpkin Frittata - Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs.
• Blue Cheese and Potato Frittata - When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them, pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs.
• Antipasto Frittata - After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette), sprinkle frittata with cheddar and continue with steps three and four.

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

Steps:

• Preheat an oven to 350ºF.
• In a large bowl, combine the red and yellow onions, salt, pepper and olive oil and toss to coat well.
• Preheat a grill pan over high heat.
• Arrange the onion wedges on the pan and cook until they are browned and tender underneath, about 5 minutes.
• Turn and cook until the onions are very tender, 5 to 7 minutes more.
• Transfer to a plate and set aside.
• In a large bowl, whisk together the eggs and cream until blended.
• Stir in the cheese, salt and pepper until smooth.
• In a 10-inch braiser or ovenproof fry pan over medium-low heat, melt the butter, add the rosemary and cook, stirring, for 1 minute.
• Pour the egg mixture into the pan and fold gently to combine the rosemary and eggs.
• Arrange the grilled onions on top, transfer the pan to the oven, and bake until the frittata is golden and cooked through, 12 to 15 minutes.