Here's everything you need for this savory french onion frittata. This recipe makes six servings.
Ingredients to Gather
2 tablespoons unsalted butter, divided
2 cups diced day-old bread
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup diced Gruyère cheese (2 ounces)
1 tablespoon finely chopped fresh chives
Directions to Follow
Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the butter in a 10-inch cast iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan, until the onions are soft and deeply browned, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer.
After this, pour the egg mixture over the top and then tilt the pan so that the eggs settle evenly. Top with cheese and then cook for about 2 to 4 minutes, or until the eggs at the edge of the skillet begin to set. Then, bake for between 8 to 10 minutes or until the eggs are set and then cool for 5 minutes in the pan. Finally, top the fritatta with the chives and then slice it into wedge-shaped slices and serve while still warm.
This is one amazing frittata, and we make it about once a week. Have you ever made this fritatta? What are some of your favorite ways to make frittata? Share your thoughts in the comment section below!
Article Source: The Kitchn
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