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Onion and Thyme Frittata

This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the “harvest omelet.”

Ingredients

  • 3 cups finely chopped onion (slightly more than 1 pound onions)
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 8 eggs
  • Salt
  • freshly ground pepper
  • 2 tablespoons low-fat milk
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      189 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 248 milligrams cholesterol; 488 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
  2. Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
  3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  4. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
  5. Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
  • For four servings, use the same recipe but reduce the number of eggs to six.
  • Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.

1 hour 40 minutes

Dining and Cooking