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Onion Frittata with Sherry Vinegar Sauce
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The sautéed onion makes this frittata sweet and succulent, while the butter-vinegar sauce and fresh chives elevate what too often is a dish with humble flavors. If you like, you can use red wine vinegar in place of the sherry vinegar and shredded Gruyère cheese instead of Parmesan. A pile of simply dressed greens goes great with this frittata.
Kosher salt and ground black pepper
01Heat the oven to 325°F with a rack in the upper-middle position. In a large bowl, beat the eggs with ¾ teaspoon salt and ½ teaspoon pepper.
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