I made this frittata for Mother’s Day and it was a hit – except for the 11 year old who doesn’t like stinky cheese and my sister’s 24 year old boyfriend… who also doesn’t like stinky cheese. Haters gonna hate.
The frittata is a spin-off of a great restaurant here in Portland that is renowned for their weekend brunches. In fact, it’s usually an hour wait minimum on the weekends. Ouch, right? But in all seriousness, we love our brunch in Portland. So much so that they made a Portlandia skit about us.
So yea. Apparently we’ll do just about anything to get to a good brunch place.
Okay, so this frittata. It’s so easy. As are most frittatas. The main specialty item you will need is a well-seasoned cast iron pan (which should be a staple in any kitchen anyway) or a skillet that can go in the oven.
Choosing a mild Gorgonzola is key. It’s a stinky cheese and can easily overpower other flavors. I talked to the cheese counter dude at the local cheese shop… okay. New Seasons. I talked to the guy at New Seasons. I’m not that fancy, even though there are some FANTASTIC cheese shops in the Portland area. But, cheese people – they know their cheese. Tell them you’re making a frittata and want something mild that won’t magnify in the oven. They’ll know exactly which cheese to set you up with. If they don’t, find a new cheese guy. 🙂 If you’re doing level 3 of the 21 Day Sugar Detox, omit the cheese and also omit if you’re dairy free.
Finally, make sure you don’t toss your excess butter – by the time you’re done caramelizing the onions, it will be infused with onion goodness. It’s what makes this dish fantastic – that and the bacon and cheese.
Caramelized Onion and Gorgonzola Frittata
- 2 onions, cut in half and thinly sliced into “half moons”
- ½ cup organic grass-fed salted butter
- 1 dozen pasture-raised eggs, beaten
- 4 strips bacon, minced and cooked
- ½ cup Gorgonzola cheese, crumbled (or any mild bleu cheese)
- salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit (wait until onions are almost done, it could take a while).
- In an 8" (or wider if your skillet is shallow) cast iron skillet, and over medium-low heat, melt the ½ cup of butter. Add onions and saute until onions are caramelized (see link if you need a great how-to from The Kitchn).
- Remove onions and set aside, being careful to keep as much of the butter as you can in the pan. Swirl the butter around so it coats the bottom and all of the sides of the pan.
- While pan is hot, pour in beaten eggs. “Sprinkle” carmelized onions, bacon and crumbled Gorgonzola on top.
- Season with salt and pepper, to taste.
- Place in the oven and bake for 8-10 minutes, or until a knife in the middle comes out clean.
- Set aside and allow the eggs to set. Cut like a pie and serve warm.