Vidalia Onion Frittata
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Serves: 4
Prep Time: 5 minutes
Cook Time: 22 minutes
Make-Ahead: Frittata is best served as soon as it is made.
Ingredients
1 tbs. butter
12 oz. Vidalia onions (2 small onions), thinly sliced into rings
2 tsp. fresh thyme leaves
8 large eggs
4 oz. cream cheese, at room temperature
2 oz. Fontina cheese, coarsely grated (about 3/4 cup)
10 basil leaves, torn
Method
1. Preheat oven to 400°F.
2. In a 10-inch nonstick skillet over medium-high heat, melt butter. Add onions and thyme and cook, stirring, for about 10 minutes, or until onions are brown and begin to soften.
3. Meanwhile, in a large bowl, whisk eggs to blend. Whisk in cream cheese as much as possible (it will retain some chunks). Fold in Fontina cheese, basil, 3/4 tsp. salt, and 1/4 tsp. pepper.
4. Pour egg mixture into skillet and stir to distribute onions. Transfer to oven and cook for about 12 minutes, or until eggs have just set.
5. Transfer frittata to a cutting board, slice, and serve.