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- 6 large eggs - 1 cup Gruyère cheese, finely grated - 2 large onions, thinly sliced - 1 tablespoon extra virgin olive oil - 1 tablespoon unsalted butter - ½ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme, chopped) - Fresh chives for garnish (optional) Using fresh eggs makes a big difference. They add richness and flavor. Fresh eggs also help the frittata rise well. Choosing the right Gruyère cheese is key. Look for a good-quality cheese with a nutty, rich taste. You want it finely grated for even melting. Quality olive oil and butter enhance the dish. Extra virgin olive oil brings a fruity note, while butter adds creaminess. Always pick the best you can find. If you can't find Gruyère, use Swiss or mozzarella cheese. Both melt well and taste great. You can swap herbs too. Basil, parsley, or oregano work nicely. They add a different twist to the frittata. For vegan options, try plant-based eggs and cheese. There are many products on the market that taste good and work well in this recipe. {{ingredient_image_2}} - In a large skillet, mix olive oil and butter. - Heat over medium until the butter melts and bubbles. - Add the thinly sliced onions, spreading them out. - Cook slowly, stirring often for even cooking. - Watch for a deep golden-brown color, about 20-25 minutes. - If they brown too fast, lower the heat to avoid burning. - Properly caramelized onions should be soft and sweet. - Crack the large eggs into a mixing bowl. - Add sea salt, black pepper, and thyme. - Whisk until the mix is uniform and slightly frothy. - The right consistency is smooth and well-blended. - Pour the egg mixture carefully over the onions. - Ensure the eggs cover the onions evenly. - Sprinkle the grated Gruyère cheese over the top. - Keep the skillet on the stovetop. - Cook for about 5 minutes without stirring. - Look for edges that set but a jiggly center. - Preheat the oven's broiler to high. - Transfer the skillet to the broiler for 2-3 minutes. - The frittata is done when it is puffed and golden. - Remove the skillet and let it cool for a few minutes. - Slice into wedges and, if you like, garnish with chives. To caramelize onions well, keep a close eye on the heat. Use medium heat to cook them slowly. If the heat is too high, you risk burning them. Stir them often to ensure even cooking. You want them golden brown and sweet, not charred. This process takes time, about 20-25 minutes. If they start to brown too fast, lower the heat. This way, you avoid any bitter taste. Choose a good skillet for your frittata. A non-stick skillet works best. It helps the frittata cook evenly and slide out easily. Mix your ingredients well before cooking. This ensures even flavor throughout. Whisk the eggs until they are frothy and combined. You want each bite to have that rich taste of cheese and onion. Pair your frittata with a fresh salad or crusty bread. These sides complement the rich flavors nicely. For drinks, consider a light white wine or fresh juice. They balance the dish's richness well. To make it look nice, sprinkle some fresh chives on top. This adds color and a fresh taste. Enjoy your meal! Pro Tips Use Low Heat for Caramelizing: Cooking onions slowly over low to medium heat allows their natural sugars to develop fully, resulting in a rich and sweet flavor without burning. Choose the Right Cheese: Gruyère cheese melts beautifully and adds a nutty flavor. For variety, consider mixing in a bit of sharp cheddar for an extra kick. Don't Overcrowd the Skillet: If your skillet is too crowded with onions, they will steam instead of caramelize. Use a large enough skillet to ensure even cooking. Check for Doneness: The frittata is perfectly cooked when the edges are set but the center is slightly jiggly. It will continue to cook once removed from the oven. {{image_4}} You can boost your frittata with tasty add-ins. Adding vegetables enhances flavor and nutrition. Here are some great choices: - Spinach for a fresh touch. - Bell peppers for sweetness. - Zucchini for a mild flavor. - Mushrooms for a savory depth. You can also mix in meats. Cooked bacon adds a salty crunch. Sausage gives a hearty feel. Ham adds a nice, smoky flavor. You can easily adapt this frittata for various diets. For a low-carb version, skip starchy veggies. Focus on leafy greens and meats. This keeps carbs low while adding protein. If you need a dairy-free option, swap the Gruyère. Use dairy-free cheese or nutritional yeast. This keeps it flavorful without dairy. For the eggs, you can try a chickpea flour mix. This creates a similar texture and taste. You can cook your frittata in different ways. The stovetop method is quick and easy. You start cooking on medium heat. Finish under the broiler for a perfect top. If you want mini frittatas, use muffin tins. This makes single servings. Pour the egg mixture into each tin. Bake until they puff up and are golden. It's a fun way to serve frittatas at parties. To keep your frittata fresh, store it in the fridge. Place leftovers in an airtight container. This helps keep it moist and tasty. It’s best to eat it within three days. If you want to freeze it, slice the frittata first. Wrap each slice in plastic wrap. Then, place the slices in a freezer-safe bag. This way, you can enjoy a piece whenever you like! When you are ready to eat your frittata, reheating it well is key. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the frittata on a baking sheet. Heat it for about 10-15 minutes. This keeps the texture nice and soft. If you’re in a hurry, you can use a microwave. Heat it for 30 seconds at a time until warm. But be careful; microwaving too long can make it rubbery and dry. Your caramelized onion Gruyère frittata lasts about three days in the fridge. After that, it may start to lose flavor and texture. Look for signs of spoilage. If it smells off or has a slimy texture, it’s time to toss it. Always trust your senses! Keeping track of time and smell can help you enjoy this dish at its best. A frittata is an Italian egg dish. It is like an omelet but cooked slowly. You can add many ingredients, like veggies, meats, and cheese. Frittatas are great for breakfast, lunch, or dinner. They are easy to make and perfect for using leftovers. You can serve them warm or cold. This dish is also good for a crowd. Slice it into wedges for easy sharing. Yes, you can use many cheese types in a frittata. If you want a strong taste, try aged cheddar or feta. For a milder flavor, use mozzarella or Monterey Jack. Goat cheese adds creaminess and tang. You can mix different cheeses for more complexity. Just make sure to adjust the amount based on the cheese you choose. Absolutely! You can make this frittata ahead and save time. Cook it fully, then let it cool. Store it in the fridge for up to three days. To reheat, use the oven or microwave. If you want to freeze it, wrap it well and enjoy it within three months. When ready to eat, thaw it in the fridge overnight. Then, reheat until warm. This way, you have a tasty meal ready any time! This blog post covered the essential ingredients for a great frittata, like fresh eggs and Gruyère cheese. I shared step-by-step instructions, tips for perfect results, and variations to try. You can customize your frittata based on your diet or taste. In the end, a frittata is not just a meal; it’s a way to get creative in the kitchen. Experiment with flavors, enjoy the cooking process, and savor the results. Your creativity will shine through every bite.

Caramelized Onion Gruyère Frittata

A delicious frittata featuring caramelized onions and Gruyère cheese, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine French
Servings 4
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup Gruyère cheese, finely grated
  • 2 large onions, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon fresh thyme, chopped
  • to taste Fresh chives, finely chopped (for garnish, optional)

Instructions
 

  • In a spacious skillet (preferably non-stick), combine the olive oil and butter. Heat over medium heat until the butter has fully melted and begins to bubble gently.
  • Add the thinly sliced onions to the skillet, spreading them out evenly. Cook the onions slowly, stirring occasionally to ensure even cooking, until they are deeply caramelized and golden brown. This process will take about 20-25 minutes, so reduce the heat if you notice the onions browning too quickly to prevent burning.
  • Meanwhile, in a mixing bowl, crack the eggs and add the sea salt, black pepper, and thyme. Whisk thoroughly until the mixture is uniform in color and slightly frothy.
  • Once the onions are caramelized, spread them evenly across the bottom of the skillet. Carefully pour the whisked egg mixture over the onions, ensuring it covers them evenly.
  • Sprinkle the freshly grated Gruyère cheese generously over the top of the egg mixture.
  • Keep the skillet on the stovetop and cook for approximately 5 minutes without stirring. You’ll know it’s ready to move on when the edges begin to set but the center remains slightly jiggly.
  • Preheat your oven's broiler to a high setting. Once the edges of the frittata are set, transfer the skillet to the broiler. Broil for an additional 2-3 minutes, or until the top is puffed, golden, and beautifully bubbly.
  • Carefully remove the skillet from the oven and allow it to cool for a few minutes. Slice into wedges and garnish with freshly chopped chives, if desired, for a burst of color and flavor.

Notes

Garnish with fresh chives for added flavor.
Keyword breakfast, cheese, frittata, onions