Eggs are so nice. They politely stay good in your fridge for a solid 2 weeks if you don’t get around to cooking them. Eggs are a great portable snack. Hard boiled, anyone? They are so easily prepared in so many dishes. Packed with protein, eggs are actually the standard by which all proteins are measured against.
I love eggs.
Growing up we used to eat eggs at breakfast all the time. We bought our eggs from a very nice lady at our church who we aptly named, Marion The Egg Lady. She lived on a farm which had a small train that choo-chooed around the property, a quaint farm house and naturally, a gaggle (?) of chickens. There was a long, winding driveway up to her farm so most times she left our eggs in her mail box, which was a small cove drilled into the stone wall that lined the path. We would collect our eggs and leave behind an envelope with cash. They were such simple, honest times. Occasionally my mom would pay her with fresh baked bread! The barter system at it’s best. Fresh farm eggs for fresh baked bread…
Coming from a very English background our eggs were usually served fried with copious amount of bacon and buttered toast. Of course, for me now, there has been an evolution to a healthier approach.
One of my favourites to make is a frittata. There are so many variations on this dish and the options/flavour combos are endless.
I personally love the combination of sweet, caramelized onions and the sour, tangy goat cheese. MmmMmmMmm…
This is a meal that can easily serve a family of four or a hungry couple with leftovers for lunch. Pair it with a simple salad with a vinaigrette dressing and you have a complete meal. Like I said…eggs are so nice…
First, crack your eggs into a bowl.
Add in your milk of choice and sea salt and fresh pepper. Then give it a good, old fashioned whisking!
Heat your olive oil coated pan to a lowish medium and pour in the egg mixture. Evenly sprinkle around the caramelized onions and crumbled goat cheese. Also add in some chopped parsley, if you are so inclined. It adds a nice pop of colour!
Cook until eggs are set around the sides, using a spatula around the edges to carefully loosen, making sure they aren’t sticking.
You definitely don’t want the eggs to burn on the bottom. That would be a total waste of 8 eggs! Periodically lift up your frittata with the spatula to make sure the underside isn’t browning too quickly. If it is, turn the heat down.
Once the eggs have set around the perimeter and the centre is just a little bit jiggly, pop the pan into the oven under a low broil for 10 minutes. After the first 5 minutes I like to turn the pan handle to the other side to ensure it’s cooking evenly. Do a quick check every so often to make sure the top isn’t getting too brown.
Once you take it out of the oven, run your spatula around the edges again so it doesn’t stick when you slide the frittata onto a cutting board. Give it 5 minutes or so to cool.
And you’re done! Making the caramelized onions earlier in the week really saved me on time and this sweet, savoury dish only took 30 minutes from start to finish to prepare.
It took a lot less time to devour, though! Trust.
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- Heat olive oil over medium low heat
- Meanwhile, whisk together eggs, milk, sea salt & pepper
- Add egg mixture to pan and sprinkle in onions, cheese and parsley
- Cook for 8-10 minutes or until the eggs are set around the edges but still a bit jiggly in the centre.
- Be sure to run your spatula along the edges to make sure nothing sticks and periodically lift the frittata up gently to see if the bottom is browning to quickly
- Transfer pan to the oven and broil for 10 minutes or until the top has browned and the frittata is firm.