Caramelized Onions and Three Cheeses Frittata

I’m a minimalist. I really believe I am. This time of year I’m blazing through my home, on a mission to rid our space of crumbs, and reality hit me that maybe that simplicity I crave eludes me. I went on a decluttering spree a few months ago, a little after the baby was born, and I thought I triumphed over the trinkets and things. Apparent by the garbage bags currently lining my entrance, there are more. I wonder how things, stuff, objects, stealthily make their way in. I could blame the kids, they’re an easy target, but really it’s me. Somehow the line between want and need gets blurred and I let my wants become needs. And looking around, they’re taking more space than I have to offer. Cognitive dissonance, for sure. Or maybe selective minimalism? Is that a thing? It could be a thing. Yesterday, I stared at a madeleine pan I got four years ago which I’ve baked with once and wondered how it passes my scrutiny year after year. I kept it. Maybe because of guilt, maybe because I’m hopeful, maybe because one day I will find it worthwhile to bake 12 seashell-shaped pound-cake-type of cookies instead of a more pragmatic loaf that serves a crowd and is much closer to what my life needs right now. So it’s still here; part clutter, part utensil.

 Pesach is nearing, the quintessential minimalist holiday. As much as I’m busy with the physical preparations, I’m sorting through the less tangible clutter; negative thoughts, misplaced priorities, warped perspectives. Nothing feels freer than a clear mind thats simple and humble. I’ll get there one day. In the meantime, I’ve got a bare pantry, a squeaky clean kitchen, and a hungry crew. So I love one pan situations that seamlessly come together and are nourishing enough to call a meal. Frittatas are especially high in protein and can be loaded with as many vegetables as you can fit. I would tuck some broccoli in if my kids wouldn’t snub their noses and wince their faces at its sight. And of course, cheese. Because that’s a stellar source of creaminess and flavor. I used a blend of goat cheese, shredded mozzarella and fresh mozzarella here. I wouldn’t have it any other way. The trio is well balanced so you get to savor a hint of each without the pungency of the goat cheese being overpowering. Of course, the caramelized onions laced throughout the omelet deepen the complexity of flavor and texture and add a delicate touch of robust sweetness. It took self control not to scoop the onions out and eat them straight out of the pan.

A salad makes a nice companion here, even some roasted potato if you’re looking for more heft. Either way, this frittata is the perfect starting point.

A lovely Passover to you. I’m hoping to be back soon, maybe with dessert.

Caramelized Onions and Three Cheeses Frittata

2 tablespoons oil

2 large onions, thinly sliced

12 eggs

1/3 cup milk

1/3 cup Natural and Kosher crumbled goat cheese

1 cup Natural and Kosher shredded mozzarella

4-5 slices Natural and Kosher fresh mozzarella

1/2 bunch fresh parsley, chopped

1 teaspoon sea salt

1/2 teaspoon ground black pepper

Preheat a large ovenproof skillet on medium heat. Meanwhile, chop up the onions. The skillet is ready when you feel the heat on your hand from a few inches above the skillet. Add oil and warm for a few seconds. Toss the onions in and stir to coat using a wooden spoon. Cook until the onions turn a deep brown and caramelize, stirring occasionally, about 10-15 minutes. Adjust the heat if the onions burn before they cook through. Preheat oven to 350F.

In a large bowl, mix the eggs, milk, cheeses, parsley, salt and pepper. Pour into the skillet and cook on medium to medium low until the edges are set. Transfer to the oven and bake for 10-12 minutes, or until the center doesn’t wobble when you give it a nudge. Garnish with more parsley and serve warm. Pairs well with salad and probably some baked potatoes.

Thank you Natural and Kosher for sponsoring this post.