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Grilled
Onion Frittata 
From
the book
Suzanne
Somers' Eat, Cheat, and Melt the Fat Away
Grilled
Onion Frittata
Serves Six
Ingredients:
- 1
red onion, cut into 8 equal-size wedges
- 1 yellow onion, cut into 8 equal-size
wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 10 eggs
- 1/4 cup heavy cream
- 1/2 cup freshly grated
Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon finely chopped
fresh rosemary
Directions:
- Preheat
oven to 350 degrees.
- In
a large bowl, combine onions and olive oil and toss to coat well.
- Preheat
a grill pan over high heat.
- Arrange onion wedges on grill pan and cook until browned
and tender underneath, about 5 minutes.
- Turn onions over and cook until very tender,
5-7 minutes more. Brush with more oil as needed.
- In
a large bowl beat eggs and cream until blended.
- Stir in cheese, salt, and pepper
until smooth.
- In
a 10-inch braiser or ovenproof frying pan over medium low heat, melt butter.
- Add
rosemary and cook, stirring, 1 minute.
- Pour egg mixture into pan and fold gently
to combine rosemary and eggs.
- Arrange grilled onions over top of eggs.
- Transfer
pan to oven and bake until frittata is golden brown and puffy, about 12-15 minutes.
Note.
If you do not have an ovenproof frying pan, transfer egg mixture into an 8-inch
non-stick cake pan and bake as directed.
Copyright
2001 by Suzanne Somers
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