I don’t eat a lot of eggs. And I know I totally should, but aside from scrambling them or making an omelette, I never really know what to do. Recently though, I bought a carton of eggs to bake with and decided to try my hand at making a frittata (basically a baked omelette) with the leftovers. I found a recipe for one combining some flavors I like and jumped in:

Goat Cheese, Prosciutto, and Caramelized Onion Frittata

My frittata came out thinner than I was expecting (I was expecting something like a layer cake), but this was likely just due to the size of my pan. And who cares about the thickness when it’s delicious??

Making a frittata is not as difficult as I was expecting. Not only is it sorta like an unfolded omelette, it’s pretty much the same as making one too. This recipe starts with caramelizing onions, which are used as a topping here. I think they would have been better as part of the frittata though.

Once the onions are done cooking (which can take anywhere from 20 min to an hour), or even while they’re cooking, whisk together some eggs, milk, and salt. I actually did half whole eggs and half egg whites here to cut down a little on cholesterol, and added some pepper since you don’t have the opportunity to season anywhere else. Heat some oil and melt a little butter in your skillet and then add the egg mixture. Don’t stir! We’re not trying to scramble here. Once the eggs start to set, which the recipe says takes 10 min but was a little shorter for me because I had the heat up a little high, add in some sliced proscuitto and parmesean cheese. Because of these two ingredients, you’ll want to be careful with the salt you add to the eggs initially. Both proscuitto and parmesean are salty on their own. Now you can stir your eggs around a little to get everything combined. Dot the top of the frittata with goat cheese and bake at 350F for 15-20 min, until the eggs are set.

I was a little nervous that my finished product would be all stuck in the pan, because for some reason that happens to me a lot, but the oil and butter on the bottom of the frittata let it slide right out and onto my platter. I topped my slice with some of the onions from before and dug in. Yum! A delicious, savory breakfast/brunch/anytime meal.

Goat Cheese, Prosciutto and Caramelized Onion Frittata
Recipe courtesy Kerry Flynn, Foodnetwork.com

Ingredients
Caramelized Onions:
3 large onions
1/4 cup olive oil
1 teaspoon kosher salt
1/4 cup balsamic vinegar or water, optional
Frittata:
8 large eggs
1/4 cup milk
1 teaspoon salt
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces goat cheese, crumbled
1/2 cup caramelized onions
1 tablespoon freshly chopped thyme leaves

Directions
For the Onions:

Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.

Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.

Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.

If necessary, deglaze the pan with balsamic vinegar or water.

Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.

Cook’s Note: The onions can be transferred to an airtight container and will keep, refrigerated, for up to 1 week.

For the Frittata:

Preheat the oven to 350 degrees F.

In a small bowl, add the eggs, milk, and salt and mix to combine.

Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.

Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.

Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.

Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.

Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.