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Caramelised Onion & Rosemary Frittata

Frittatas are a fantastic food option for any time of the year or week or day and a quick and satisfying meal on the hop.  Versatile and low maintenance, any amount of vegetables or herbs can be added to create a multitude of colours and flavours depending on your mood or contents of your fridge.  Caramelised onion and rosemary frittata is something really special, aromatic and delicious from the first bite and I love the smell of the rosemary as it's cooking in the kitchen.  You’ll need a large non-stick ovenproof frying pan; cast iron is a good option.  When cooked, enjoy fresh out of the oven or serve with a crunchy green salad simply dressed with lemon juice and extra virgin olive oil. Mama Mia this is truly one of my faves!

Caramelised Onion and Rosemary Fritatta

Recipe

Serves 2

The Players

50g Butter plus 1 tsp extra
3 large brown onions, sliced
1 TBS fresh rosemary, chopped
8 free range eggs
2 TBS Extra Virgin Olive Oil
Sea Salt and freshly ground pepper to taste

The How To:

1. Melt butter in frying pan and sauté onions and rosemary over low heat until sweet and brown and infused
2. Beat eggs lightly, season with salt and pepper
3. Remove sautéed onions and rosemary from pan and add to the eggs
4. Wipe frying pan clean and drop in a slug of oil and a dollop of extra butter
4. When sizzling pour egg and onion mixture back into pan and cook over lowest flame until egg is no longer runny
5. For a puffy and golden top place frittata pan under grill for a few mins til crisp
6. Remove from oven and gently guide a spatula underneath the frittata to loosen it
7. Place on a waiting plate and enjoy