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Onion Frittata with Sherry Vinegar Sauce
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.
4
Servings
Tip
Don't omit the cheese. It adds a savory element that balances the sweetness of the onions. Also, don't use a conventional skillet. Nonstick is essential so that the frittata slides out of the pan with ease.
25 minutes
Ingredients
-
8
large eggs
-
Kosher salt and ground black pepper
Directions
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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.
