Frittata with Carmelized Onions and Cheese

INGREDIENTS

INSTRUCTIONS

Heat 1 T olive oil in a large skillet; add onions, 1/2 t salt, and 1/8 t
pepper.  Saute onion over medium heat for 10 minutes to release their
juices. Add garlic and continue to cook about 40 minutes, gently scraping
pan with a wooden spoon to keep the onions from sticking as they carmelize.
(add a little water, if needed, to loosen the sugars for the pan.) Transfer
to a bowl to cool. Beat the eggs in a med-size bowl. Stir in the onions,
the Parmesan and the sage. In a 9-inch saute pan with and ovenproof
handle,heat the remaining T of oil to just below the smoking point. Swirl
oil around pan to coat. Turn heat down to low, then immediately pour in the
mixture. The eggs will sizzle. Crumble in the goat cheese, and cook over
low heat for 5 minutes, until the edges begin to set; then transfer to a
325F oven and bake, uncovered, for 20-25 minutes, until frittata is golden
and firm. Loosen frittata gently with a rubber spatula because the bottom
will tend to stick. Place a plate oven the pan, flip it over, and turn the
frittata out. Brush the bottom and sides with vinegar, cut into wedges, and
serve warm or at room temperature. Note: To cook entirely in the oven,
combine vegetables and eggs as directed, but don't add the cheese. Instead
pour the egg mixture into an oiled baking dish, then sprinkle on the cheese
(this keeps it from settling to the bottom) Bake about 25 minutes.
*To reduce balsamic vinegar, simply boil ordinary-not aged- balsamic
vinegar, in a saucepan until it has reduced by half and has the consistency
of a thin syrup. Remove, cool and store in a sealed jar indefinately.
Source: Fields of Greens
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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