Caramelized Onion Frittata with Summer Veggies
So easy, so delicious. Uses lots of eggs! Easy to make gluten and dairy free. You can start this dish ahead of time by making the caramelized onions.
2 onions, peeled and sliced into thin rings or half rings
A generous splash of olive oil
1 tablespoon of fresh thyme leaves or 1 tsp dried 8 large eggs
2 small zucchini or 1 medium zucchini, sliced into thin rounds or half moons
1 ½ cups cherry tomatoes, halved
1 tablespoon balsamic vinegar
Salt and pepper to taste
½ cup shredded Gruyere or shredded dairy free cheese of choice
1⁄4 cup shredded Parmesan or dairy free Parmesan
Heat a large skillet over medium heat, then add some of the oil and swirl to coat the pan. Turn the heat down to medium/low and add the onion slices and thyme. Cook, stirring often, for about 10-12 minutes, or until onions are soft and just starting to brown.
Add the zucchini, tomatoes, and a pinch of salt and continue to cook, stirring frequently, until the onion is golden and the zucchini has softened. Stir in the vinegar, salt and pepper to taste, and set aside.
In a large bowl, whisk the eggs and a pinch of salt until blended. Add the vegetables, scraping the bits from the pan, add the gruyere cheese and stir together.
Preheat the broiler and move an oven rack up into one of the highest positions.
Wipe out your skillet, spray it with nonstick spray, and return it to the stove over medium heat. When the skillet is hot, add another splash of olive oil and swirl it around the pan. Pour in the vegetable-egg mixture and let it cook undisturbed over medium heat for 5-7 minutes or so, until the eggs have started to set on the bottom. Sprinkle the top with the Parmesan, then transfer the skillet to the preheated broiler, and broil for about 3 or 4 minutes, or until the frittata is cooked through in the center and golden brown on top. Let it sit for a few minutes before cutting into wedges and serving. Enjoy!