Frittatas are omelets for people who have too many things going on. Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.
A frittata can be transformed by a variety of ingredients. In this one I’m using caramelized onions and arugula, but any number of other inclusions will work. Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok. Frittatas are suitable for any time of the day – or night! Snuggled up to some toast or an English muffin, it’s breakfast. Pair it up with a salad and roll and call it lunch. Add a bowl of soup to expand the meal and it becomes supper. For a dish that’s so simple to make, it has a pretty swanky reputation.
For any dieters among you, a frittata is the perfect food. Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get. Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)
One final thing I love about a frittata….. It’s an oven to table meal. Just take the whole darn thing from the oven to the table and serve it straight out of the pan. Wonderful, indeed!!
With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top. I had a very hard time limiting myself to just one serving. I ate the two pieces that were leftover, one day for lunch, and the other, one morning for breakfast and had just as much enjoyment as the first time around.
ONION AND ARUGULA FRITTATA WITH GOAT CHEESE
Yield: Makes 4 servings
- 1 Tbsp. olive oil
- 2 medium sweet onions, thinly sliced
- Kosher salt
- pinch of red pepper flakes, optional
- 4 cups arugula
- 3 whole eggs
- 3 egg whites
- 1/3 cup skim milk
- 1/4 cup goat cheese crumbles
1. Preheat the oven to 350*F. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.
2. Season the onions to taste with salt and red pepper flakes, if using. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.
3. In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook 2 to 3 minutes to set the base. Sprinkle the goat cheese on top of the egg mixture.
4. Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
1. Be sure to allow enough time to properly caramelize the onions. Onions caramelize best in a large skillet with plenty of room over very low heat. Stir occasionally to ensure even cooking.
2. This frittata may be made with a variety of other healthy leafy greens. Try subbing in collards, spinach, chard or kale for the arugula.
SOURCE: The Incredible Egg