I know, I’m not the best food photographer ever, but this frittata tastes so great that I know you will forgive the photography. The original recipe was to make a quiche so if you prefer, line a pie tin with pastry for a quiche. It also included prosciutto, but I’ve always eaten this vegetarian.
This is a really easy and inexpensive dish, but the onions do need some time to caramelise. Most recipes with caramelised onion give times of 30 minutes or so, but I find that it takes well over an hour to get the onions the way I like them. For extra taste, add some crumbled Greek Feta to the egg mix.
A frittata or quiche makes a great picnic dish, which is what I cooked it for, served with a side of salad.
3 large onions, sliced finely
3-4 TBSP olive oil
2 tsp brown sugar
3/4 cup of sour cream, milk, cream or yoghurt
1/2 cup grated tasty cheese
1 tsp dried thyme (or 2 tsp fresh)
- Heat the oil in a frypan over medium-low heat. Add the onions and cook gently stirring occasionally. You don’t want the onions to brown. The longer they cook, the sweeter they will be.
- Add the sugar and cook for a further 10 – 20 minutes. Allow to cool slightly.
- Preheat oven to 180°C (360°F). Grease a baking dish with a little oil or butter.
- Beat the eggs and cream. Add the cheese and thyme and season with salt and pepper. Stir in the onion.
- Pour into a greased baking dish and bake for 20 – 40 minutes or until set.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.