The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.
- 1 large yellow onion
- 1 tablespoon butter
- 1/8 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 6 large eggs
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ounce crumbled goat cheese
- 2 cups arugula
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon stone ground mustard
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- Peel and cut the onion in half. Cut each half into thin slices, roughly 1/8-inch thick. Heat an Anolon Vesta Cast Iron 10-Inch Skillet over medium-low heat. Add the butter, followed by the onions.
- Sprinkle a little salt over the onions, reduce the heat to low, and cook until the onions are
soft and starting to brown, 25 to 30 minutes or so (see note). Measure in the vinegar,
scrapping up any bits of onion stuck to the pan. When the onions are almost done,
preheat the oven to 425˚F.
- Whisk together the eggs, heavy cream, salt, and pepper; making sure to not overly beat
the egg mixture. Pour into the pan and let cook until the sides begin to set. Sprinkle the
goat cheese over the egg mixture and transfer the skillet to the oven. Continue to cook
for 10 to 12 minutes until the frittata is puffed and starting to brown on top.
- While the frittata is baking, place the arugula in a bowl. In a small bowl, whisk together
the olive oil, lemon juice, zest, mustard, pepper, and salt. Pour over the arugula and toss
- Once the frittata is done, let cool slightly. Top with the arugula and serve.
You could use caramelized onions in this frittata- just cook the onions for about twice as long. I also like to make caramelized onions ahead of time.