Baby Vidalia Frittata

  • Yield 6 servings

Sweet Vidalia onions pair up with cheese and eggs in this simple, satisfying frittata.

Use 1 1/4 cups sliced green onions if you can’t find the little bitty Vidalias.

Ingredients

2 tablespoons olive oil
4 baby Vidalia onions, thinly sliced (white and green parts)
8 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
Fresh flat-leaf parsley, chopped

Instructions

  1. Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
  2. Heat the olive oil in an ovenproof, nonstick 10-inch skillet over medium heat. Add the sliced onions and cook, stirring often, for 6 minutes, or until soft. Arrange the onions evenly over the bottom of the skillet.
  3. Combine the eggs, salt, and pepper in a medium bowl. Pour over the onions. Cook, uncovered, over low heat for 9 minutes. The center of the frittata will still be wet.
  4. Sprinkle the cheese over the top of the frittata and broil until the cheese is melted and the eggs are cooked, about 1 minute. Sprinkle with the parsley before serving.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.


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