Carmelized onion, goat cheese and olive frittata

Time 10 minutes
Yields Serves 1 to 2
Carmelized onion, goat cheese and olive frittata

Caramelized onions


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.

Garlic confit


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.



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.

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.

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