Caramelized Onion and Gruyere Frittata

Eggs are one of those staple ingredients always kicking around in my fridge. Whenever I am looking for a quick and easy breakfast, lunch or dinner, I usually resort to eggs. They are a great source of protein, but often get overlooked, especially for dinner.

I am not sure how eggs became a breakfast food anyways. When I was a kid, I never ate eggs for breakfast. And even to this day, many outside of North America think eggs are really a lunch and dinner food.

Whatever the reason, I love eggs at any time. They are so versatile and so healthy. I made this frittata for dinner, but of course, it would make a great lunch, brunch, or even breakfast. If you have leftovers, you can cut a wedge and bring it to work for lunch as is or in a sandwich. Yep, I said it. A frittata sandwich! So delicious with a few greens and some dijon mustard, chipotle mayo, or even ketchup!

The other great thing about frittatas is that you can put whatever you want in them. Different cheeses, sausage, bacon, herbs, veggies.... the egg is just the vehicle to use up those bits and pieces in your fridge.

Most frittatas are made in the oven, however, I made this one on the stovetop. The reason? I really don't see the point heating up the big oven just for the little frittata. But of course, it's up to you. If you want to put it in the oven, preheat the oven to 375 degrees Fahrenheit and cook the frittata uncovered for about 20-25 minutes.

Caramelized Onion and Gruyere Frittata

Serves 2

1 Large White Onion, cut into quarters and sliced thinly

5 Large Eggs

2 tbsp Milk

1/4 cup Flat Leaf Parsley, chopped

1/2 cup Gruyere Cheese, grated

1 Tomato, sliced in rounds

Olive Oil

Salt and Pepper

In an omelette pan over low to medium heat, heat about 1/2 tbsp of olive oil. Add the onions and cook for about 20-25 minutes, until soft and caramelized.

Meanwhile, in a bowl, beat the eggs and milk. Stir in the parsley, gruyere and salt and pepper. When the onions are caramelized, add another teaspoon of olive oil to the pan. Spread the onions evenly over the bottom of the pan and pour in the egg mixture. Place the sliced tomato on top. Cover the pan and cook over low to medium heat for about 20-25 minutes, until the a toothpick inserted into the middle of the frittata comes out clean. Slide onto a plate and serve.