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Grilled Onion Frittata

From the book
Suzanne Somers' Eat, Cheat, and Melt the Fat Away

Grilled Onion Frittata

Serves Six


  • 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


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine onions and olive oil and toss to coat well.
  3. Preheat a grill pan over high heat.
  4. Arrange onion wedges on grill pan and cook until browned and tender underneath, about 5 minutes.
  5. Turn onions over and cook until very tender, 5-7 minutes more. Brush with more oil as needed.
  6. In a large bowl beat eggs and cream until blended.
  7. Stir in cheese, salt, and pepper until smooth.
  8. In a 10-inch braiser or ovenproof frying pan over medium low heat, melt butter.
  9. Add rosemary and cook, stirring, 1 minute.
  10. Pour egg mixture into pan and fold gently to combine rosemary and eggs.
  11. Arrange grilled onions over top of eggs.
  12. Transfer pan to oven and bake until frittata is golden brown and puffy, about 12-15 minutes.

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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