My quick go-to Sunday breakfast dish is either a quiche or frittata. They are easy to make, fairly quick to assemble, and always looks elegant when served. A couple of months ago, I made a quiche Lorraine and served it with some caramelized onion I cooked up. The flavor combination was paired so well that I wanted to try a different take on the quiche. This Sunday, I wanted to make a quick egg dish with the ingredients I had in my fridge. I decided to make a frittata using caramelized onion, mushroom, grape tomatoes, and fresh basil. The frittata turned out great.
Caramelized Onion, Mushroom, and Tomato Frittata:
· 4 large eggs
· ½ cup whole milk
· 2 ounces Parmigiano-Reggiano cheese, grated
· 1 onion, thinly sliced into half moons
· 1-3 tablespoons water
· 8 whole button mushrooms, sliced
· 1 tablespoon unsalted butter
· 8 grape tomatoes, quartered
· 1 teaspoon salt
· ¼ teaspoon freshly cracked black pepper
· 1 bunch fresh basil, chiffonade
Directions:
1) Preheat oven to 350°F.
2) In a large bowl, whisk together eggs, milk, and cheese. Set aside.
3) Heat oven-safe skillet on medium heat. In a large skillet, cook the thinly sliced onion until caramelized, about 10 minutes. If the onion starts to stick to the pan, add a tablespoon of water, and continue cooking. Repeat with other tablespoons of water, if needed. Remove caramelized onion from skillet. Set aside.
4) Add unsalted butter to skillet. Cook mushrooms until browned, about 5 minutes. Remove mushrooms from skillet. Add onions back into skillet. Add quartered tomatoes.
5) Add whisked egg mixture into skillet. Slightly move around vegetables to ensure egg mixture is evenly distributed in skillet. Let cook in pan for 10 minutes. Top with freshly sliced basil.
6) Place pan into oven and let cook in oven for 15 minutes until the eggs are set. Carefully remove from oven and let frittata stand for 5 minutes before serving.
Takeaways: The first time I made this dish was in the form of a quiche. When I made this dish today, I didn't have time to make pie dough so I turned it into a frittata. I've made many frittatas and quiches over the years trying out different flavors, but for some reason, I keep going back to this simple flavor combination.