The onions aren't quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it's the perfect way to start your day.
Prep Time:10
You could use caramelized onions in this frittata- just cook the onions for about twice as long. I also like to make caramelized onions ahead of time.
Ingredients
arugula
black pepper
Butter
crumbled goat cheese
eggs
heavy cream
lemon juice
lemon zest
olive oil
Salt
Sea salt
Sherry Vinegar
stone ground mustard
Yellow onion
Directions
Peel and cut the onion in half. Cut each half into thin slices, roughly 1/8-inch thick. Heat a 10" cast iron skillet over medium-low heat. Add the butter, followed by the onions.
Sprinkle a little salt over the onions, reduce the heat to low, and cook until the onions are
Whisk together the eggs, heavy cream, salt, and pepper
While the frittata is baking, place the arugula in a bowl. In a small bowl, whisk together
Once the frittata is done, let cool slightly. Top with the arugula and serve.
