Frittatas are one of the most versatile dishes. They can be enjoyed by those who opt for a vegetarian, gluten-free, dairy-free, sugar-free or refined-carbohydrate diet and pretty much everyone else, too. They’re a crowd-pleaser, packed with nutrients and one of my favourite things to serve up any time of the day. Just like eggs, frittatas are versatile in nature. They surpass food trends (cauliflower rice, who!) and are great for just about any occasion. You can serve this vegetarian frittata at a family lunch, for a slow Saturday morning breakfast or easy mid-week dinner.
Makes: 1 frittata
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 50g butter plus 1 tsp extra
- 3 large brown onions, sliced
- 1 tbsp fresh rosemary, chopped
- 8 free-range eggs
- Sea salt & freshly ground pepper, to taste
- 2 tbsp extra-virgin olive oil
Method
- Melt butter in frying pan and cook the onions and rosemary over low heat until sweet and brown.
- Beat eggs, salt and pepper and then stir through the onions.
- Wipe frying pan clean and add oil and extra butter. Pour in egg and onion mix and cook over lowest flame until egg is set.
- Place Frittata pan under grill when set to crisp up the top.
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