Description
One 10-inch skillet frittata cut into six wedges.
Ingredients
Scale
- 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