Frittata w/Caramelized Onions,Goat Cheese,Sage
Frittata w/Caramelized Onions, Goat Cheese, Sage
Another Fields of Greens recipe: Annie Somerville
2 tbl light olive oil
3 large onions, about 2 pounds, quartered and thinly sliced
salt and pepper
3 garlic cloves, finely chopped
1 oz Parmesan cheese, grated, about 1/3 cup
1 tbl freshly chopped sage
3 oz mild, creamy goats cheese
3 tbl reduced balsamic vinegar
REDUCED BALSAMIC VINEGAR:
In small saucepan over high heat, reduce the vinegar to half it's original volume. (For a more intense floavor reduce to 1/3) Be careful that all of the vinega doesn't boil away as you reduce it. Cool and store in a sealed jar or refridgerate. Lasts indefinitely.
Preheat the oven to 325 degree F. Heat 1 tbl of the olive oil in a large skillet; add the
onions,1/2 tsp salt and 1/8 tsp pepper. Saute the onions over medium heat for about
10 minutes to realease their juices. Add the garlic: continue to cook over medium heat
about 40 minutes, gently scraping the pan with a wooden spoon to keep the onions from
sticking as they caramelize. (Ass a little water if beeded to loosen sugars from the pan.)
Transfer the onions to a bowl and let cool.
Beat the eggs in a medium sized bowl. Stir in the onions along with the Parmesan and
sage. IN a 9" saute pan with an oven proof handle, heat the remaining tbl of oil to just
below the smoking point. Swirl the oil around the sides of the pan to coat it. Turn the
heat down to low, then immediately pour the frittata mixture into the pan. The eggs will
sizzle from the heat. Crumble in the goat cheese and cook over low heat for 5 minutes
until the sides begin to set: transfer to the oven and bake, uncovered for 20 0 25
minutes, until the frittate is golden and firm.
Loosen the frittata gently with a runner spatula: the bottom will tend to stick to the pan.
Place a plate over the pan, flip it over and turn the frittata out. Brush the bottom and
sides with the vinegar and cut into wedges. Serve warm or at room temperature.