A frittata is the Italian version of an omelet but it easier because there is no flipping or folding. It is cooked briefly on the stove and then finished in the oven. This is a versatile recipe that can use any ingredients you have on hand or pick up at the market. Try leek and red pepper, mushroom and onion or ham and cheese combinations as well. Leftover frittata makes a great sandwich.
2 tablespoons extra virgin olive oil, divided
1/2 small onion, thinly sliced
1/3 cup milk or cream
Salt, to taste
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon minced fresh thyme
1 tablespoon finely minced flat-leaf parsley
1-2 tablespoons goat cheese, crumbled
2 slices multigrain bread, toasted
1. Preheat oven to 350°F.
2. Heat 1 tablespoon olive oil in a small nonstick, oven-proof pan over medium heat. Add onion and cook until lightly caramelized, about 5 minutes. Remove and set aside. Wipe out pan.
3. In a small bowl, whisk together eggs, milk or cream, salt and pepper until frothy. To pan, melt butter and remaining 1 tablespoon olive oil over medium heat. While slightly swirling pan, pour egg mixture into pan. Using a spatula, pull edges away from sides of pan so eggs flow to center of pan.
4. When frittata is about half set, sprinkle top with caramelized onions, thyme, parsley, goat cheese and season with salt and pepper. Transfer pan to oven to finish cooking for another 20-25 minutes, until frittata is puffed and golden brown. Cut frittata in half and reserve half for sandwich. Serve with toast.