Description
This is a delicious frittata that combines the creaminess of fontina cheese with the deep richness of caramelized onions. It’s special enough for guests, beautiful for brunch, and easy to take to work as leftovers.
Ingredients
- 4 Tablespoons Olive Oil, Divided
- 2 whole Onions, Large
- 8 whole Eggs (large)
- ¼ cups Milk
- ½ teaspoons Thyme
- Kosher Salt
- Freshly Ground Pepper
- 1 cup Fontina Cheese, Shredded
- 2 cups Baby Red Skin Potatoes, Cubed (for 2 Cups You’ll Need About 4 Potatoes)
Preparation
Slice onions thinly and caramelize them in a large saute pan. To caramelize onions: Heat 2 tablespoons olive oil in a large saute pan on low. Put the onion slices in the pan. If you can’t fit them all in, you can add more in as they start to cook down. Toss them in the pan so that they are all coated with the oil. Sprinkle with a dash of salt and a dash of sugar. Cook until the onions a nice golden color. When done, set aside to cool a bit.
Preheat oven to the broil setting.
In a large bowl, whisk together eggs, milk, thyme, and salt and pepper to taste. Add shredded cheese and stir to combine. Add caramelized onions and stir to combine. Set aside.
Heat a large non-stick, oven-safe skillet with 2 tablespoons olive oil. Add potatoes and cook until potatoes are lightly browned, about 8-10 minutes. Arrange potatoes evenly in the skillet. Turn heat to medium-low and carefully pour in the egg mixture. Cook eggs for 4-5 minutes until the edges are lightly browned, the bottom has set and the top has begun to set.
Transfer pan to the oven and broil for 5-6 minutes until top is lightly browned and eggs are fluffy. Slide frittata out of pan and cut into six slices.
