Perullo Press

Onion & Thyme Frittata


1/2 Large Red Onion, cut into medium sized wedges
12 Large Eggs
1/2 Cup Whole Milk
Vegeta Seasoning, to taste (or salt & pepper)
1 TBSP butter
Handful of Fresh Thyme Sprigs

1. Preheat your oven to 325 degrees F. Cut your red onion into medium size wedges. Place a skillet over a medium-high flame. Spay the skillet with cooking spray and let it get very hot. Once the pan is very hot place the onion wedges on it. Let one side brown (2-3 minutes) before flipping the onion and letting the other side side brown a little as well. Remove the onion from the skillet and set aside.

2. In a mixing bowl combine your eggs, milk, and seasoning. Mix well until the eggs and milk are as homogeneous as you can get them to be.

3. Melt the 1 tablespoon of butter in a cast iron pan over medium heat. Once all the butter is melted and spread around pour the egg mixture into the pan. Mix it a little, scraping the bottom and sides, after a couple of minutes.

4. Now take the onions and arrange them in a radial pattern on top of the eggs. Add your thyme sprigs in between the the onion. Keep the frittata on the range for a couple more minutes and then transfer the whole pan into the oven. Bake the frittata for 10-12 minutes or until it is cooked through. You can insert a toothpick to make sure it’s cooked through. Let the frittata brown a little on the top before removing it from the oven.



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This entry was posted on October 24, 2013 by in Food and tagged , , , , , , , , .
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