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Roasted Onion and Mushroom Frittata

Source of Recipe


From "Spices of Life" by Nina Simonds






List of Ingredients



• 2 tsp olive oil
  
• 2 medium white onions, peeled
  
• 8 large eggs, lightly beaten
  
• 1 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2-1/2 Tbsp unsalted butter
  
• 3/4 lb. shiitake, porcini, or portobello mushrooms
  
• 1-1/2 tsp minced garlic
  
• 1-1/2 Tbsp good-quality balsamic vinegar
  
• 2 Tbsp chopped fresh herbs, such as chives, parsley, or chervil
  






Instructions



1. Preheat oven to 400° F. Lightly brush a cookie sheet with olive oil. Cut onions into 1/2-inch slices and separate into rings. Arrange onion rings on the cookie sheet and bake, turning once, about 12 to 15 minutes, until golden at the edges. To make the edges crisp and golden brown, broil for an additional 3 to 4 minutes on each side. Remove onions from oven and let cool. Mix eggs with salt and pepper.
   
   
2. Heat a large, heavy skillet until hot, add the butter, and heat until melted and sizzling. Add the mushrooms and garlic, and sauté, stirring over medium heat, until the mushrooms are cooked and dry. Add the balsamic vinegar and stir to coat. Sprinkle the roasted onion rings evenly over the mushrooms and slowly pour the eggs into the pan. Turn the heat to medium-low and cook for about 10 to 12 minutes, until the eggs are set and the bottom is golden. While the eggs are cooking, preheat the broiler.
   
   
3. Place the frying pan under the broiler and cook for an additional 3 to 5 minutes, until the top is golden and set. (Alternately, you may flip the eggs over in the pan and continue cooking for an additional 5 minutes on the stove.) Remove from the pan and cool slightly. Cut into wedges, arrange on a plate, and sprinkle with the chopped fresh herbs.
   
   Makes 6 servings.