Caramelized Onion and Goat Cheese Frittata. An oven-finished eight-egg frittata with slow-cooked sweet onions and small pockets of soft goat cheese. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A slow-onion brunch main
The onions take time to turn soft and golden, then eight eggs and pockets of goat cheese cook in the same skillet. Six wedges make a proposed brunch main.
This is different from the prior day's broccoli-cheddar egg muffins, which bake as twelve small cups. The frittata still needs a kitchen test and final site-equivalence review.
Let onions color slowly
Two sliced onions shrink substantially during an estimated half-hour on medium-low heat. Stir to prevent scorching and avoid raising the heat simply to meet a shorter clock.
Use a ten-inch oven-safe skillet. A thin pan or one with a plastic handle is not interchangeable; the frittata finishes in the oven and its handle remains hot afterward.
Ingredients for 6 wedges
| Ingredient | Amount | Use |
|---|---|---|
| Yellow onions, thinly sliced | 2 medium onions | Cook slowly. |
| Olive oil | 2 tablespoons | Skillet. |
| Large eggs | 8 eggs | Frittata base. |
| Whole milk | 1/4 cup | Egg base. |
| Soft goat cheese, crumbled | 4 ounces | Scatter over eggs. |
| Fresh thyme leaves | 1 teaspoon | Egg base. |
| Fine salt | 1/2 teaspoon | Adjust for cheese salt. |
| Freshly ground black pepper | 1/4 teaspoon | Egg base. |
Step-by-step method
- Heat oven to 350°F. In a 10-inch oven-safe skillet warm 2 tbsp olive oil over medium-low heat. Add two thinly sliced yellow onions and cook, stirring regularly, approximately 25–30 minutes until deeply golden and softened without burnt edges.
- Whisk eight eggs, 1/4 cup milk, 1 tsp fresh thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread onions evenly in the skillet, pour over the eggs and scatter 4 oz crumbled soft goat cheese across the surface.
- Cook on the stovetop over low heat about three minutes until the edge begins to set, then transfer carefully to the oven. Bake approximately 10–15 minutes until the center is set and an instant-read thermometer in representative thick portions reads 160°F.
- Rest five minutes before loosening and cutting six wedges. Record onion shrinkage, pan depth, true center temperature and release in a kitchen trial; the pan handle stays hot after leaving the oven.
Whisk and distribute
Whisk eggs with a quarter-cup milk, thyme, salt and pepper. Pour over evenly spread onions, then scatter four ounces goat cheese in modest pieces so every wedge gets some.
Good Food has the onion-and-goat-cheese flavor pairing. This separately measured frittata has its own eight-egg ratio and temperature check, not an asserted result from that recipe.
Set the center gently
Start the edge briefly on low stove heat, then move to a 350°F oven. The center should set and a representative thick section should reach the FDA egg-dish endpoint of 160°F.
If the top browns while the middle is still wet, reduce direct heat and continue carefully; record actual pan depth and oven timing in a test. Rest five minutes before cutting.
Serve and hold
Cut six wedges while the cheese is still soft. A simple green salad could accompany brunch but is not part of the measured egg recipe.
No exact make-ahead, cooling or reheating quality has been established. The prior day's individual muffins should not be presented as an identical substitute.
Frittata questions
Can I rush the onions?
Not if the desired sweet, deeply golden onion flavor is important; the slow step is included in the total time.
Is this a crusted quiche?
No. The eggs set directly in an oven-safe skillet without pastry.
What is the center endpoint?
Set egg with a measured 160°F in representative thick portions.
Further reading and related Chefly recipes: Good Food's goat-cheese and caramelized-onion frittata; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Caramelized Onion and Goat Cheese Frittata. Category: Breakfast. 6 wedges. Prep approximately 15 minutes; cooking approximately 45 minutes; additional cooling/chilling approximately 5 minutes; total approximately 65 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 medium onions Yellow onions, thinly sliced; 2 tablespoons Olive oil; 8 eggs Large eggs; 1/4 cup Whole milk; 4 ounces Soft goat cheese, crumbled; 1 teaspoon Fresh thyme leaves; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper.
Instructions: Heat oven to 350°F. In a 10-inch oven-safe skillet warm 2 tbsp olive oil over medium-low heat. Add two thinly sliced yellow onions and cook, stirring regularly, approximately 25–30 minutes until deeply golden and softened without burnt edges. Whisk eight eggs, 1/4 cup milk, 1 tsp fresh thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread onions evenly in the skillet, pour over the eggs and scatter 4 oz crumbled soft goat cheese across the surface. Cook on the stovetop over low heat about three minutes until the edge begins to set, then transfer carefully to the oven. Bake approximately 10–15 minutes until the center is set and an instant-read thermometer in representative thick portions reads 160°F. Rest five minutes before loosening and cutting six wedges. Record onion shrinkage, pan depth, true center temperature and release in a kitchen trial; the pan handle stays hot after leaving the oven.
Allergens: Egg; Milk; Check goat cheese and packaged ingredients for cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Caramelized Onion and Goat Cheese Frittata
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
One 10-inch skillet frittata cut into six wedges.
Ingredients
- 2 medium onions Yellow onions, thinly sliced
- 2 tablespoons Olive oil
- 8 eggs Large eggs
- 1/4 cup Whole milk
- 4 ounces Soft goat cheese, crumbled
- 1 teaspoon Fresh thyme leaves
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Heat oven to 350°F. In a 10-inch oven-safe skillet warm 2 tbsp olive oil over medium-low heat. Add two thinly sliced yellow onions and cook, stirring regularly, approximately 25–30 minutes until deeply golden and softened without burnt edges.
- Whisk eight eggs, 1/4 cup milk, 1 tsp fresh thyme, 1/2 tsp salt and 1/4 tsp pepper. Spread onions evenly in the skillet, pour over the eggs and scatter 4 oz crumbled soft goat cheese across the surface.
- Cook on the stovetop over low heat about three minutes until the edge begins to set, then transfer carefully to the oven. Bake approximately 10–15 minutes until the center is set and an instant-read thermometer in representative thick portions reads 160°F.
- Rest five minutes before loosening and cutting six wedges. Record onion shrinkage, pan depth, true center temperature and release in a kitchen trial; the pan handle stays hot after leaving the oven.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: about 30 minutes onion caramelization, 15-minute oven finish and five-minute rest; preheat excluded.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Serving Size: One sixth of the frittata