Total time: 10 minutes
Servings: 1 to 2
Note: The toppings should be warmed before being added to the frittata. The caramelized onion and garlic confit are difficult to cook in small amounts, but keep well in the refrigerator.
1 onion, thinly sliced
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon butter
Cook the onion and olive oil in a small skillet over medium-high heat. Season with a pinch of salt and black pepper. Cook until the onion softens, about 10 minutes, then reduce the heat to medium, add the butter and continue to cook, stirring occasionally, until the onions are a deep golden brown, an additional 15 to 20 minutes. This makes about one-half cup caramelized onions. Refrigerate for storage.
1 cup peeled garlic cloves
1/2 cup extra virgin olive oil
Heat the garlic cloves in the olive oil in a small saucepan over medium heat until the garlic becomes soft and begins to brown. Remove from the heat and set aside to let cool. Refrigerate for storage.
1/4 cup Carmelized Onions
12 Nicose olives, pitted
6 cloves Garlic Confit
1 1/2 ounces (about 3 tablespoons) soft goat cheese
1 tablespoon fresh thyme leaves
As soon as the eggs are not runny, but not completely set, distribute the onions over top in clumps, scatter over the olives and garlic cloves, and crumble on the goat cheese. Guide the eggs from the pan, so it slips evenly onto the plate and sprinkle with thyme.