French Onion Frittata
This frittata is filling and healthy, and a tasty way to finish up leftover challah after Shabbat. The mustard with grilled onions makes this dish super tasty!
Preparation Time: 20 min
Cook Time: 40-60 min
Level of Difficulty: Easy
Kashrut Type: Parve (can be made Dairy)
INGREDIENTS
2 tablespoons unsalted butter or oil, divided
2 cups diced day-old bread
1 tablespoon olive oil
2 large yellow onions, thinly sliced
2 teaspoons kosher salt
8 large eggs
1/4 cup milk or non-dairy milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
PREPARATION
1. Heat one tablespoon butter or oil in 12–inch deep pan or skillet. To make a real frittata, you’ll want something oven safe, but you can manage this recipe with non-stick also.
2. Sauté the onions in the oil on low heat, stirring every 5-10 minutes, until they are deep brown – preferably as much as 40 minutes, although I often manage with 15-20 minutes when I am in a time crunch. I like using a simmer ring for this, the onions stick to the pan less and I can “set it and forget it.”
3. Whisk together the eggs, mustard, salt and pepper in a large bowl. Crumble in the crusty bread and let it sit for about 5 minutes to get the bread good and soggy. This also enables you to make the blessing of “mezonot” instead of “hamotzei” on the finished product according to most opinions.
4. Add another tablespoon of butter or oil and stir the onions one final time, making sure to pull up any onions stuck to the pan and distribute the oil evenly.
5. Pour over the egg and bread mixture, trying to get the ingredients evenly dispersed. Cook on medium heat 2-4 minutes until set. I find it best to move the pan around on the fire, 1 minute per area, so that the sides get set well without the middle burning.
6. Bake the eggs in a pre-heated oven at 400F/200C 8-10 minutes until set. Alternatively, put the pan on a simmer ring and cook covered 10-15 minutes until set. If the bottom is getting too brown, cut it into quarters and flip it over for another couple minutes once it’s set to cook it more evenly.
To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven/turn off the flame.
7. Cool in the pan 5 minutes (if I cooked it on the stovetop, I move the lid just a tiny bit so that the steam escapes, but the heat stays in). Cut into wedges and serve. Top with chives if you do so desire.
*Picture for illustrative purposes only
*Greatly adapted from a recipe originally found on Kitchn
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