Ingredients: |
Ingredients: 2 t. olive oil
2 med. white onions, peeled
8 large eggs, lightly beaten
1 t. salt
1/4 t. freshly ground pepper
2 1/2 T. unsalted butter
3/4 lb. shiitake, porcini or portobello mushrooms (I like portobello, myself)
1 1/2 t. minced garlic
1 1/2 T. good-quality balsamic vinegar
2 T. chopped fresh herbs such as chives, parsley or chervil
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Directions: |
Directions:First, preheat the oven to 400. Lightly brush a cookie sheet with the olive oil. Cut the onions into 1/2-inch slices and separate into rings.
Second, Arrange the 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 from the oven and let cool. Mix the eggs with the salt and pepper.
Third, Heat a large heavy skillet until hot (I like to use a cast-iron skillet), add the butter, and heat until melted and sizzling. Add the mushrooms and garlic and saute, stirring from time to time, 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 edges of the eggs are set and the bottom is golden. While the eggs are cooking, preheat the broiler.
Fourth, place the frying pan under the broiler and cook for another 3 to 5 minutes, until the top is golden and set. (Alternatively, you may flip the eggs over in the pan and continue cooking for another 5 minutes on the stove until the bottom is golden.) Remove from the pan and cool slightly. Cut into wedges, arrange on a plate and sprinkle with the chopped fresh herbs.
Note: Do not use a non-stick pan if you plan to put it under the broiler. It's not safe to heat non-stick up that high. It releases dangerous chemicals at that heat. |
This recipe for Roasted Onion and Mushroom Frittata is from