Caramelized Onion Frittata
One of the most versatile ingredients in the kitchen are eggs.
Whatever preparation you make with eggs, whatever international recipe you follow, the results are always delicious. If you add the fact that eggs are easy to buy worldwide and relatively cheap, nutritious, low in calories, and can be kept in the fridge for several days, you have found an ally for your everyday cooking needs.
Now more than ever as we have been reassured by our family doctors that for healthy persons consuming an average of 1 egg a day is fine and does not affect bad cholesterol levels (my doctor told me so at least!).
Frittata is one of those dishes that has always existed. It’s perfect for the last-minute lunch, can be used to incorporate all kinds of vegetable leftovers and even pasta. It can be served warm or cold, thus easy to transport under the shape of a sandwich or for a picnic at the beach.
Often you hear the Frittata described as a crustless quiche: don’t be fooled, those are two different things. The French quiche is more custard-like, uses a lot of heavy cream and cheese, and it is always cooked in the oven. Italian Frittata is leaner and more set texture wise, and it is usually cooked in an oiled skillet and flipped at 2/3d of the cooking process. That’s by the way where the name comes from: frittata from “fritto”, meaning fried.
Personally, I love all kinds of frittata with vegetables. It works perfectly well with asparagus, zucchini, broccoli and so on. Today we will try the humblest version of all: frittata with caramelized onions. Another typical dish from the “cucina povera”, or “peasant cuisine”, it will leave you and your guests speechless for the perfect balance of flavors!
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For 4 Servings
1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)