Friday, May 7, 2010

Caramelized Onion and Goat Cheese Fritata

Who says you can't have eggs for dinner? In fact we find ourselves facing breakfast for dinner on a regular basis.  Waffles, french toast and bacon are always appropriate in this household, any time of the day. A fritata is a great way to satisfy those breakfast craving and still get your veggies in and great protein too. It's also a great way to rid your fridge of any left over veggies, which helps prevent waste, and gets the kids to eat them too. Have one zucchini left? throw it in! Some chard and half an onion.? throw it in! Pretty much anything will work. For this version, we used a base of caramelized onions and cremimi mushrooms (which are one of the best mushrooms). I also used some fresh chevre broken up into small pieces and floated throughout the egg mixture. This is making my mouth water for more just typing it. Once again this dish is so easy to make, and if you have a little vegetable garden of your own everything should be right there, fresh as can be. This dish is perfect for a nice hearty brunch (remember its Mother's Day on Sunday)! Paired with farm fresh strawberries and champagne this could be the best breakfast in bed for your favorite mother!

Pictures and Recipe after the break

 (from Eric: Okay, the picture above has somehow failed in the upload so hard I don't know what to say, and didn't catch it until just now. But it looks cool, so I'm going to leave it until I can get around to fixing the image this weekend.)

Caramelized Onion and Goat Cheese Fritata
What You Will Need
1 sweet onion (sliced thinly)
1 cup mushrooms (sliced)
10 eggs
1/2 cup heavy cream
6 ounces of chevre
2 Tbs of fresh chives (minced)
1 Tbs butter
1 Tbs olive oil
1 tsp sugar
salt and pepper to taste

Preheat oven to 350*

In a small fry pan, add the butter and olive oil and saute your onions, add the sugar and coat.  Cook slowly until browned.  This will take about 15 minutes, don't rush the process.  At the very end you can add just a splash of balsamic vinegar to add a little bit more sweet taste.  Let cool.

In a oven safe skillet (again we used a cast iron) heat a bit of butter and brown your sliced mushrooms.  Let cool.  Add your onions to the skillet. 

In a large bowl, whisk the eggs and cream together.  Then add your chevre and break it up a bit so pieces are floating throughout the mixture.  Sprinkle in some salt and pepper and pour into skillet over onions and mushrooms.  Sprinkle the top with your minced chives.  On your stove top, cook the fritata for about 1 minute, then shake the skillet a bit to loosen. 

Cook in oven till the top is set.  Most recipes say this will take 15 minutes, but this one took 25 minutes. 

adapted from the joy of cooking

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