French Onion Frittata
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesThe rich, sweet, caramelised onions are the flavour base in this easy, tasty frittata, and the gruyere with a dash of Dijon mustard and balsamic add a delightfully delicate balance.
Ingredients
2 cups 2 sourdough, cut into 2 cm cubes
3 tbsp 3 olive oil
1 tbsp 1 fresh thyme leaves
3 large 3 onions, sliced into thin wedges
1 tbsp 1 balsamic vinegar
8 8 eggs
¼ cup milk
1 tsp 1 Dijon mustard
120 g 120 Gruyère, cut into small cubes
Salt and freshly ground black pepper
Chopped chives, to serve
Directions
- Preheat the oven to 180°C. Heat a tablespoon of olive oil in a large ovenproof frying pan over medium heat. Add the bread cubes and cook, stirring occasionally, until golden and crisp. Season with salt, pepper and thyme leaves, toss well, then transfer to a plate and set aside.
- Add the remaining olive oil to the pan and cook the onions with a good pinch of salt over medium-low heat for 15-20 minutes, stirring occasionally, until deeply golden and very soft. Stir through the balsamic vinegar and cook for another minute.
- Whisk the eggs, milk and Dijon mustard in a bowl and season lightly with salt and pepper.
- Spread the caramelised onions evenly across the pan. Scatter most of the toasted sourdough cubes over the onions, reserving a small handful for the top. Pour the egg mixture evenly over the pan. Scatter the remaining bread cubes and the cheese over the top.
- Cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the pan to the oven and bake for 10 minutes, or until the centre is just set and the cheese is melted and lightly golden. Rest for a few minutes in the pan, then scatter with fresh chives and serve warm.
Recipe Video
Notes
- TIP: Use a well-seasoned or non-stick ovenproof pan to prevent sticking
Note: Keep the heat moderate when caramelising the onions so they soften and sweeten without burning