Caramelized Onion Gruyère Frittata

$- Eggs and Gruyère cheese The base of our frittata is six large eggs. They provide the main structure. Gruyère cheese adds a rich, nutty flavor. You will need one cup, grated. - Onions and flavorings Use two large onions, thinly sliced. They become sweet when caramelized. To season, add half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of thyme. Fresh or dried thyme works well. - Butter and olive oil Combine one tablespoon of unsalted butter and one tablespoon of olive oil. This mixture helps caramelize the onions. It also adds a nice depth of flavor to the dish. By carefully selecting each ingredient, you create a balanced and tasty frittata. The blend of eggs, cheese, and caramelized onions makes each bite delicious. Enjoy the process of gathering these fresh ingredients for your next meal. {{ingredient_image_1}} To start, I heat a large skillet over medium heat. I add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter melts, I add 2 large, thinly sliced onions. I cook the onions slowly, stirring them often. This takes about 20 to 25 minutes. The key is to let them caramelize until they turn a deep golden brown. If they start to burn, I reduce the heat. This slow cooking brings out their sweet flavor and soft texture. While the onions cook, I whisk together 6 large eggs in a bowl. I add ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of thyme. Fresh thyme is great, but dried works too. I always use fresh eggs for the best flavor and texture. Fresh eggs make the frittata rise nicely and taste better. Once the onions are ready, I spread them evenly in the skillet. Next, I pour the egg mixture over the onions. I make sure the eggs cover the onions well. I then sprinkle 1 cup of grated Gruyère cheese on top. I cook this on the stove for about 5 minutes without stirring. I watch for the edges to start to set. Now, I preheat my broiler. When the edges are set, I move the skillet to the broiler. I let it cook for an extra 2 to 3 minutes. I look for the top to puff and turn golden brown. After broiling, I take it out and let it cool a bit. I slice it into wedges and enjoy! For a fluffy frittata, start with fresh eggs. Whisk them well to incorporate air. This helps create lightness. When cooking, avoid high heat. Medium heat allows the eggs to cook evenly. If you see the edges starting to brown too fast, lower the heat. To prevent overcooking, watch for firmness. The edges should set first. The center can stay slightly jiggly. This ensures a creamy texture. To boost flavor, add herbs or spices. Fresh herbs like parsley or basil work well. You can also add a pinch of cayenne for heat. If Gruyère isn't your favorite, try other cheeses. Feta adds a tangy twist. Cheddar gives a classic taste. Goat cheese offers creaminess and depth. Each cheese brings its unique flavor to the frittata. Pro Tips Use Low Heat for Caramelizing: Cooking the onions slowly over low to medium heat allows them to caramelize without burning, enhancing their natural sweetness. Whisk Eggs Well: Ensure the eggs are whisked thoroughly for a uniform texture, which will result in a fluffier frittata. Experiment with Cheese: While Gruyère is delicious, feel free to mix in other cheeses like feta or cheddar for different flavor profiles. Let it Rest: Allowing the frittata to cool for a few minutes before slicing helps it set and makes for cleaner cuts. {{image_2}} You can make your frittata more colorful and tasty by adding veggies. Some good choices are bell peppers, spinach, or zucchini. These add nutrients and flavor. - Seasonal veggie ideas: - In spring, try asparagus or peas. - In summer, add tomatoes or corn. - In fall, use mushrooms or kale. - In winter, consider root veggies like sweet potatoes. Mixing these veggies into your frittata gives it a fresh twist and keeps it exciting! Looking to add some protein? You have many choices! You can include diced ham, cooked bacon, or sausage for a heartier frittata. - Meat alternatives: - Try tofu or tempeh for a plant-based option. - Chickpeas can also add protein and texture. If you want a vegetarian or gluten-free option, stick with the eggs and veggies. Adding beans or lentils also boosts protein without meat. These options let you customize your frittata to fit your taste and diet! How long can the frittata last? You can store your frittata in the fridge for about 3-4 days. This time frame keeps it fresh and safe to eat. Best practices for refrigeration To store the frittata, let it cool to room temp first. Then, wrap it tightly in plastic wrap or place it in an airtight container. This helps keep it moist and prevents it from picking up odors from other foods. Tips for freezing and reheating If you want to freeze the frittata, slice it first. Place slices in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last for up to 2 months in the freezer. When you’re ready to eat, reheat slices in the oven or microwave. Texture preservation tips To keep the frittata's texture, avoid reheating in the microwave for too long. A gentle oven heat works best. This way, the frittata stays fluffy and moist, just like when you first made it. Yes, you can! Gruyère is rich and nutty, but other cheeses work well too. Try using cheddar for a sharp taste. Feta adds a tangy flavor that pairs nicely. Goat cheese gives a creamy texture. Mozzarella makes it stretchy and mild. Mix and match to find your favorite! Look for a few signs. The edges should be firm and set. The top may look puffed and slightly golden. A knife inserted in the center should come out clean. If it wobbles too much, give it more time. Cooking on low heat helps it cook evenly. Absolutely! You can prepare the frittata ahead of time. Cook it fully and let it cool. Store it in the fridge for up to three days. To reheat, warm it in the oven or microwave. If you want to freeze it, slice it first. This way, you can thaw just what you need. You learned about the key ingredients, like eggs and Gruyère cheese, for a great frittata. We stepped through caramelizing onions and mixing the egg base. Cooking methods included stovetop and broiling tips. I shared tricks for fluffiness and ways to enhance flavors. You also saw variations with veggies and proteins, plus storage advice. A frittata is simple yet tasty. With these tips, you can impress anyone. Enjoy making your perfect frittata!$

Caramelized Onion Gruyère Frittata

A delicious frittata made with caramelized onions and Gruyère cheese.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine French

Servings 4

Calories 250 kcal

Ingredients

6 large eggs
1 cup Gruyère cheese, grated
2 large onions, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon thyme (fresh or dried)
to taste fresh chives for garnish (optional)

Instructions

In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the sliced onions.
Cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, about 20-25 minutes. Reduce heat if necessary to prevent burning.
In a mixing bowl, whisk the eggs, salt, pepper, and thyme together until well combined.
Once the onions are caramelized, spread them evenly in the skillet. Pour the egg mixture over the onions, making sure they are evenly distributed.
Sprinkle the grated Gruyère cheese over the top of the egg mixture.
Cook on the stove for about 5 minutes, without stirring, until the edges start to set.
Preheat the broiler on your oven. Once the edges are set, transfer the skillet to the broiler and cook for an additional 2-3 minutes, or until the top is puffed and golden brown.
Remove from the oven, let it cool for a few minutes, then slice into wedges. Garnish with fresh chives if desired.

Notes

Garnish with fresh chives for added flavor.

Keyword cheese, eggs, frittata, onions