MamasHealth.com Home Egg Recipes Asparagus eggs Bacon & cheese soufflé Deviled eggs Eggs florentine Egg muffin Ham & cheese egg bake Ham frittata Italian omelet Mango omelet Onion frittata Parmasan soufflé Scrambeled egg white Scrambled eggs & salsa Three cheese bake Three herb omelet Tex-mex scramble Zucchini egg bake Links   Email Mama Cooking with eggs Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Mama's Kitchen Dilemmas Inexpensive Ovens	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	Sign up for our Email Newsletter For Email Marketing you can trust
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