Grilled Onion Frittata
- 1 red onion, peeled and cut into 8 equal-size
- 1 yellow onion, peeled and cut into 8 equal-size
- Salt and freshly ground pepper, to taste
- Olive oil as needed
- 10 eggs
- 1/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 2 Tbs. unsalted butter
- 1 tsp. finely chopped fresh rosemary
In a large bowl, combine the red and yellow onions, salt, pepper and olive oil and toss to coat well.
Preheat a grill pan over high heat. Arrange the onion wedges on the pan and cook until they are browned and tender underneath, about 5 minutes. Turn and cook until the onions are very tender, 5 to 7 minutes more. Transfer to a plate and set aside.
In a large bowl, whisk together the eggs and cream until blended. Stir in the cheese, salt and pepper until smooth.
In a 10-inch braiser or ovenproof fry pan over medium-low heat, melt the butter, add the rosemary and cook, stirring, for 1 minute. Pour the egg mixture into the pan and fold gently to combine the rosemary and eggs. Arrange the grilled onions on top, transfer the pan to the oven, and bake until the frittata is golden and cooked through, 12 to 15 minutes.