Frittata with Toasted Bread, Cheese and Caramelized Onions
The weekend calls for a frittata—a frittata stuffed with hunks of toasty bread, caramelized onions, and gooey, golden-browned cheese. OR Crusty bread, sweet caramelized onions and gooey cheese combine with the richness of eggs in this frittata, satisfying for breakfast, lunch or dinner.
- Makes4 to 6 servings
- Cook Time40 minutes
- 1
This recipe takes a handful of basic ingredients and turns them into a rich, satisfying breakfast, lunch or dinner. Each element plays an essential role. Crusty bread toasted in butter and olive oil gives the frittata substance and texture, onions cooked until sweet and caramelized add depth, cheese brings umami and gooeyness, and the eggs provide richness and tie everything together. Cooking starts on the stovetop but finishes at 425°F, so you will need a 10-inch nonstick skillet that’s oven-safe. Serve a crisp green salad alongside as a counterpoint to the frittata’s richness.
Step 1
Heat the oven to 425°F with a rack in the middle position. In a medium bowl, whisk the eggs with ½ teaspoon each salt and pepper, then stir in two-thirds of the cheese; set aside.
Step 2
In a 10-inch nonstick oven-safe skillet over medium, heat 1 tablespoon butter and 1 tablespoon oil until the butter melts. Add the bread and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a medium bowl; set aside.
Step 3
In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onions and ¼ teaspoon each salt and pepper. Cover and cook, stirring often and adjusting the heat as needed to prevent scorching, until the onions are lightly browned, 10 to 12 minutes. Transfer to the bowl with the bread and wipe out the skillet.
Step 4
In the same skillet over medium, melt the remaining 2 tablespoons butter. Add the egg mixture, then quickly add the bread and onions; stir just to combine the ingredients and distribute them in an even layer. Cook without stirring for 5 minutes; the edges should be set. Run a silicone spatula around the edges to ensure the eggs are not sticking. Sprinkle evenly with the remaining cheese and place the skillet in the oven. Bake until the frittata is set on the surface and the cheese is lightly browned, 10 to 12 minutes.
Step 5
Remove the skillet from the oven (the handle will be hot). Run the spatula around the edges of the frittata and underneath it to loosen, then carefully slide onto a cutting board. Let rest for at least 10 minutes. Serve warm or at room temperature, sprinkled with parsley and cut into wedges.
