Onion Frittata with Goat Cheese and Arugula
By Erin AldersonThe 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: 10
- Cook: 45
- Cuisine: French
- Course: Breakfast
All you need for this recipe and more...
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.
