Charred Onion Fritatta

Lara created this lovely fritatta a few weeks back to highlight some beautiful onions we got in our CSA. We had requested salad turnips but the farm had some bug issues and had to replace the turnips with sweet onions. I love onions so this wasn’t a big deal other than the fact that we still had a LOT of alliums in the fridge from the past couple of weeks. We were working through them but these onions added just that many more so we had to find something to do with them!

This recipe was all Lara, and she did a great job! The onions were the star, and it made some delicious lunches throughout the week!

Charred Onion Fritatta

Put about 1/2 TBS butter and 1 tsp of Olive Oil in a 10 in nonstick skillet at medium heat. Once butter if frothing, add 5-6 small onions, halved lengthwise, cut side down in butter. Let cook for 8-10 min until nice and brown, flip for another 2-3 min. Drizzle with about 1 tsp good balsamic vinegar. Put in a 400 degree oven for about 10 minutes. Top with chopped chives or the green ends of the onions if you have them. Lower over temp to 350 degrees. Let cool a few min. Then place back over med low heat. Whisk together 6 eggs and a splash of milk. Add a 1/2 tsp or so of red pepper flakes. Add 1 tsp of chopped rosemary and 1 tsp chopped parsley. Grate about 1/2 cup rosemary asiago cheese. Pour egg mixture over onions and let cook, scrapping the sides every min or so and tilting the pan to allow uncooked eggs to run under cooked eggs. Make sure to not disrupt the onions. Once the eggs mixture is starting to set around the sides, sprinkle cheese over top and place in the 350 degree over for about 8 min or until middle has just set. Will puff around the edges. Let cool a few min in pan, slip out the whole frittata onto a cutting board and slice into desired pieces.