Oh my goodness gracious. I have a very important announcement. I just made the frittata of DREAMS. Dreams I tell you! I don’t know how I haven’t posted a frittata on here before (because it’s one of my favorite go-to meals), but this one was truly remarkable.
I had a wonderful day. It began with coffee as any good day does (well, any day), followed by a walk in the ‘burbs with an adorable yellow lab I was sitting who has the softest ears on God’s green earth (really…I can’t get over it)…
Then did my first cooking demo at a farmers market! Local farmers + Kid Power (the kids’ gardening group I volunteer with) + simple and delicious dressing recipes + 70 degree DC weather = a morning of the perfect cooking demo. I then visited Ben’s Chili Bowl for the first time with an old friend. I made Arnold Palmers after a beautiful walk down 12th; painted my nails in the perfectionist way I do….and then what? I’ll tell you what! FRITTATA TIME!
Sweet baby Jesus. This frittata. It’s love.
I was inspired by a Food Network recipe I saw for a pissaladière – a French tarte with caramelized onions, olives, and anchovies. A veritable mound of onions are sauteed until they just give in to sweet, almost creamy tenderness. And honestly? My worst fault as a cook is my inability to regulate temperature on the stove top. I always start with the temperature on high with the intention of just letting the pan heat up, and then lowering the temperature accordingly. But in reality, I almost always forget and whatever is in the pan gets fairly dark on one side while the rest of it is still raw. Amateur hour, I know. But this time; this time I took my sweet medium/medium-LOW heat time. Almost twenty five minutes people! I sauteed those onions down into sweet, sweet oblivion.
Almost at the end of this beautiful process, I added a dash of balsamic, lots of fresh garlic, a dash or two of chili powder, oregano, and then some lovely rainbow chard. All of that mixed together with the eggs, shredded mozzarella, and splash of milk and we’re in business, or as I called it this evening: Heaven.
Bake that wonderful creation until the cheese browns and the eggs puff up. Cut it into big squares, serve with some crusty bread and butta, and try not to eat the whole thing. I hear it makes a good breakfast too ;) (…but really, it did.)
It’s only May, and this recipe is in strong contention for recipe of the year. Mot; mot à ta mère.
Here’s what I did:
Caramelized Onion and Rainbow Chard Frittata
Preheat the oven to 400.
Cut in half lengthwise, and slice about a 1/4 inch thick (into half moons) *don’t slice ’em too thin; you want to get a nice bite of onion:
-5 small sweet onions (about 4 cups total)
Saute the onions on medium/medium-low heat for about 20-25 minutes (stirring occasionally) in:
-2 Tbs. olive oil
-1 to 2 Tbs. salted butter
-1.5 tsp. salt
Once the onions are almost fully deep golden brown, add in:
-1 tsp. good balsamic vinegar (the flavor will concentrate, so if it’s bleh balsam, best just to leave it out)
-1.5 tsp. dried oregano
-1/2 tsp. chili powder
-3 cloves fresh garlic, finely chopped
Let that saute for another few minutes (about 3). Then add in:
-4 c. fresh rainbow chard, chopped
Let the chard wilt slightly (about 3 more minutes). Add that mixture to a greased 8×8 square baking dish.
In a medium bowl, whisk together:
-2 eggs plus 5 egg whites (or just include the yolks if you prefer a richer frittata – I just wanted it to be healthier :)
-1 tsp. salt
-1/2 tsp. chili powder
-3/4 c. shredded mozzarella
-1/3 c. milk (or almond milk)
Pour the egg mixture over the onions and chard. Sprinkle a little bit of mozzarella on top, and bake at 400 for about 20 minutes or until golden brown.
Serve with a salad and/or some good bread – try toasting it, rub a cut garlic clove on it, and butter it up! Delicious. Enjoy perhaps the frittata that will ruin you for all future frittatas.
**French phrase for fun:
Mot; mot à ta mère.
Word; word to your motha.