I hope everyone had a good weekend. It was super hot here in Los Angeles with temperatures rising above 80 degrees at the coast. I pretty much stayed inside except for a run in the morning, a saunter in my yard to water, and then I cooked and baked a bit, and that was the day. I made this frittata for me and my husband to enjoy in the late morning, but I got to thinking how nice it would be for dinner too. I decided on preparing it with ingredients I just love; like caramelized onions and goat cheese, a great combination, and I served it with some toasty sourdough bread that I had made during the week.
What’s nice about frittata’s is that their quick and easy, and you can use almost anything in your refrigerator to add to the pan, along with the eggs, and have an outstanding meal. I always look at frittata’s as an open canvas begging for some brightness, color and of course, big flavors. Most of us have an onion, white or red, or a shallot in our pantries, and after being caramelized in a pan, it becomes the most delightful addition to eggs. Goat cheese is something I’m fond of because it’s tangy, creamy and salty, and it melts just exactly right without losing it’s shape when baked.
The whole meal is made in 25 minutes or less, which is the perfect amount of time required for one of you to set the table and get the drinks. I sliced the frittata in big wedges and served it with a fresh herb oil, and minced dill for a fragrant kick, and then served it with that same oil, just in case you wanted to spoon a little more over the top. Have a good week.
4 large eggs
1/4 cup half & half
1 onion, any variety
1/2 tablespoon butter
4 ounces goat cheese, divided
1/2 cup soft herbs, like parsley, cilantro, basil, dill
1/3 cup olive oil + more for cooking
1 teaspoon fresh dill
salt & pepper
- Preheat oven to 400 degrees. In a large bowl, whisk eggs and half & half.
- In an 8-inch skillet, add butter and 1 teaspoon olive oil and place over medium heat. Add onion, big pinch of salt and pepper, and sauté for about 10 minutes, or until deep golden brown.
- Pour whisked eggs over top, and crumble 3 ounces of goat cheese over eggs. Bake in oven for 10-13 minutes, or until set and slightly puffed.
- While frittata is cooking, in a blender or food processor add soft herbs, pulverize. While blender is running, add oil and pinch of salt. Mix until smooth and pour into small bowl.
- Remove frittata from oven and top with remaining goat cheese, fresh dill, and a big spoon or two of herb oil. Serve with remaining herb oil and toasted bread. Enjoy!