Onion And Goats’ Cheese Frittata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Spanish | Drink, Food & | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 25 | g | Unsalted butter |
| 3 | Spanish onions, thinly | |
| sliced | ||
| 1 | t | Fresh thyme leaves |
| 3 | Garlic cloves, crushed | |
| 8 | Eggs, beaten | |
| 25 | g | Freshly grated Parmesan |
| 1 | t | Finely chopped fresh sage |
| 100 | g | Mild, creamy goats' |
| cheese crumbled | ||
| Salt and freshly ground | ||
| black pepper | ||
| Tomato & herb salsa, to | ||
| serve |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 316
Total Fat: 35.6g
Cholesterol: 428.4mg
Sodium: 1506.9mg
Potassium: 294.2mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: <1g
Protein: 33.2g