| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Spanish |
Food &, Drink |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 25 |
g |
Unsalted butter |
| 3 |
|
Spanish onions; thinly sliced |
| 1 |
ts |
Fresh thyme leaves |
| 3 |
|
Garlic cloves; crushed |
| 8 |
lg |
Eggs; beaten |
| 25 |
g |
Freshly grated Parmesan |
| 1 |
ts |
Finely chopped fresh sage |
| 100 |
g |
Mild; creamy goats' |
|
|
; cheese, crumbled |
|
|
Salt and freshly ground black pepper |
|
|
Tomato & herb salsa; to serve |
INSTRUCTIONS
1 Heat 1 tbsp oil and the butter in a large saute or frying pan. Add the
onions and cook on a fairly high heat, stirring constantly until they begin
to soften but not brown.
2 Reduce the heat and continue to cook over a medium heat, stirring
frequently so the onions do not stick or brown.
3 The onions need about 30 minutes in total to caramelise. Stir in the
thyme and garlic five minutes before the end of cooking time. Tip into a
large bowl and cool for at least five minutes. Season generously.
4 Preheat the oven to 180c/350f/Gas 4. Add the eggs, Parmesan and sage to
the onions and stir well to combine - you should have 1.2 litres/2 pints of
mixture in total.
5 Heat the remaining oil in an oven- proof heavy-based 23cm/9" pan, deep
enough to take the mix. Swirl to coat the pan sides evenly, add the egg mix
and cook for two minutes over a low heat to set the bottom and sides.
6 Scatter over the goats' cheese and cook gently for five minutes. Cook the
pan uncovered in the oven for about 20 minutes until just set, puffed up
and lightly golden.
7 Loosen the sides with a palette knife and cut the frittata into wedges.
Serve warm or cold, straight from the pan with a good dollop of the salsa.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”