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Onion Frittata with Sherry Vinegar Sauce
The sautéed onion makes this frittata sweet and succulent, while the butter-vinegar sauce and fresh chives elevate what too often is a dish with humble flavors. If you like, you can use red wine vinegar in place of the sherry vinegar and shredded Gruyère cheese instead of Parmesan. A pile of simply dressed greens goes great with this frittata.
4
Servings
Tip
Don't omit the cheese. It adds a savory element that balances the sweetness of the onions. Also, don't use a conventional skillet. Nonstick is essential so that the frittata slides out of the pan with ease.
25 minutes
Ingredients
-
8
large eggs
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 325°F with a rack in the upper-middle position. In a large bowl, beat the eggs with ¾ teaspoon salt and ½ teaspoon pepper.
Reviews
July 27, 2024
excellent and easier than expected
I used dijon instead of whole grain, and while tangier sauce resulted, it was very good and much easier than expected to prepare! I will be making again
July 22, 2024
It looked like the photo!
Made this for dinner and paired with Tomato Salad with Sumac. I used gruyere, red wine vinegar and scallions because we didn't have chives, great flavor. I would prefer this as a breakfast and may pair with potatoes next time. I loved the mustard and would not have thought to add that to an egg dish. Thanks Milk Street!
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