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Caramelized Onion Frittata

vegetables, eggs

3 tablespoons olive oil
3 onions; thinly sliced
1/4 teaspoon crumbled dried rosemary; or
1 teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
6 eggs
1/4 cup water
3/4 teaspoon salt
1/2 teaspoon pepper

Frittatas are open-faced omelettes of Italian and Spanish origin. They are very popular because they are so easy to make, feed many people, use a variety of ingredients and are so delicious. In 12-inch nonstick skillet, heat 2 tbsp of the oil over medium high heat. Reduce heat to medium-low; cook onions, and dried rosemary (if using dried), stirring occasionally, for 15 to 30 minutes or until very soft and limp. Increase heat to medium. Add vinegar, and fresh rosemary (if using fresh); cook for 5 to 10 minutes or until onions are golden. Let cool slightly. In large bowl, lightly beat together eggs, water, salt and pepper; stir in onions. Wipe out skillet; add remaining oil. Add egg mixture; cook, shaking and swirling pan occasionally so uncooked eggs flow to bottom, for 3 minutes or until almost set. Slide frittata onto flat baking sheet. Invert skillet onto frittata and flip back into pan. Cook for about 2 minutes or until bottom is lightly browned. Slide onto serving plate; cut into wedges. TIP: Instead of flipping the frittata, use an oven-proof skillet and bake the almost-finished omelette in a 350°F oven for 10 minutes or until set..

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 to 6 servings

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