Frittata

Directions

For the Onions

1. Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
2. Cut the onion into 1/4-inch slices. Add the olive oil to a large sauté pan over medium heat, then add the onions and season with the salt.
3. 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.
4. 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.

For the Frittata

1. Preheat the oven to 350 degrees F.
2. In a small bowl, add the eggs and milk and mix to combine.
3. Chop the prosciutto into 1/2-inch pieces.
4. Add the butter to an oven-safe pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
5. Pour the egg mixture into the pan. When the eggs start to set, add the Parmesan and prosciutto. Stir gently and dot the top with the feta cheese.
6. Bake in the preheated oven until the frittata is set and the feta cheese is melted, about 15 minutes.
7. 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 before serving.

I was introduced to this dish when my friend Katie served it at a brunch recently.  After once bite, I knew I needed the recipe!  Imagine my surprise when I learned that the cheese on top was not feta, but goat cheese, which I typically don’t eat.  I made mine with feta, but the goat cheese was excellent, too!  (As I said, it was mild enough for me to think it was feta.)

I loved the flavor combo, and I knew Lloyd would love anything with prosciutto and feta. 

Preferably a pizza.

But a fitado works, too. 

Although this dish is pretty healthy to begin with, I couldn’t help but tweak it to make it even healthier.  I always aim to lighten up dishes without sacrificing flavor.  To start, I used half egg whites and half whole eggs.  I used 2% milk because that’s what I had on hand.  Additionally, I used reduced-fat feta.  Little adjustments without sacrificing flavor- my favorite!

You say potato fritado, I say potata fritatta. 

We were both just happy to eat something other than chicken. 

Even if Lloyd is convinced he ate pizza for dinner, this was still a hit with him.  It was protein-packed and loaded with flavor.  Frittatas are so versatile- find anything in your fridge and throw it in!  This is such a simple dish that can be tossed together in a pinch!   In this case, caramelizing the onions took twice as long as cooking the dish itself.   The the tangy feta, the salty prosciutto, the sharp parmesan, and the sweet, caramelized onions (unpictured, as Lloyd is not a fan!) combine to make the perfect breakfast, brunch, lunch dinner!