So it’s only Wednesday but if you’re like me that means that you’re already looking towards and planning for the weekend. I love Wednesdays because that means 1) I get to play trivia (like clockwork, every single week. It’s my routine and I’m sticking to it), and 2) Friday and all it’s Friday Fun is only 48 hours away.
And then it’s Saturday! Do you feel like I’m teaching you the days of the week? Sorry.
You know what’s great on Saturdays and Sundays, though? Brunch. I think it would probably be great on any day, but for some reason it’s only acceptable to drink vodka before noon on the weekend. I think it has something to do with work. Whatever.
Here’s an idea! Have brunch at your house! Whip up some screwdrivers or mimosas, invite some friends over, and make this fritatta because it has goat cheese in it and that is your right.
First, I heated a oven-proof skillet over medium heat with some olive oil and butter in it. I sliced up some onions and added them to the hot pan.
I reduced the heat to low and cooked these for about 30-45 minutes. The onions got all sweet and friendly.
Meanwhile, in a bowl, I whipped up 6 eggs, some light cream, some chopped rosemary, and some salt and pepper. I poured the egg mixture all over the onions and let it set for about 4 minutes.
While that was sitting, I dotted the top with goat cheese.
After four minutes, I transferred the whole skillet to a very hot, preheated oven and cooked for about 12-14 minutes more, until the top no longer jiggled.
See how the edges get a little caramelized themselves? Yum.
I let it cool for a little while, then I ran a spatula around the edges, cut it into sections, and ate it!
So my pieces weren’t perfect. Don’t worry, your friends won’t mind. Just remind them of the goat cheese and all will be well.
This fritatta had a sweetness from the onions and a creaminess and tang from the goat cheese. I loved the semi-toasted edges of the fritatta as well. This would be perfect for a brunch and was fairly low maintenance to make. Serve with a brunchy drink and do not think about Monday. DON’T. I’m serious.
Here’s the recipe:
Caramelized Onion and Goat Cheese Fritatta
- 2 medium yellow onions, sliced into half-rings
- 2 tablespoons olive oil
- 1 tablespoon butter
- 6 eggs
- 2 tablespoons light cream (or heavy cream, or milk, whatever dude)
- 1 teaspoon chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces of soft goat cheese
- Preheat oven to 450 degrees
- In a large, oven proof, heavy skillet, heat olive oil and butter over medium heat. Add the onions and reduce heat to low. Cook, stirring occasionally, for 30-45 minutes, until onions are soft and caramelized
- In a bowl, whip eggs, light cream, rosemary, and salt and pepper. Pour mixture over onions and let sit for about 4 minutes, until you think the bottom of the eggs is set.
- Dot the top of the fritatta with goat cheese and transfer to the oven. Cook for about 12-14 minutes, or until the top no longer jiggles and the edges are slightly caramelized.
- Let cool for at least 5 minutes, maybe even more, then run a spatula around the outside to loosen edges. Cut into pieces and serve!
Enjoy! And happy brunching!