|The eventual frittata I made with said caramelized onions|
|I put the onions on exactly at 12:00. The pan and oil had already been heating up for approx 1-2 min|
|5 min into cooking (you can see the clock). Still pretty white and barely any hints of brown|
|8 min mark. Brown is showing up more but still far from being caramelized|
|10 min. Getting there. Nicely browned but again, still not caramelized|
|13 min. Almost there|
|Here we go. 15 minutes.|
Experiment complete, I decided to make good use of the onions and make a frittata. Never one to leave out greens, I also quickly sauteed some kale and shaved some gouda over. The result was a sweet and crunchy savory brunch meal. And since frittatas take next to no time to cook, even with the onion time built in the recipe took only 30 minutes to make.
Kale and Caramelized Onion Frittata
1 Spanish onion- caramelized (see above and here)
4-5 medium to large kale leaves- stems removed and chiffonaded)
3-4 large eggs
1/2 Tbl. cream or sour cream
3-4 Tbl. grated hard cheese
1/2 tsp salt
1/2 tsp. pepper
Optional: herbs, garlic, spices
1. In the pan that the onions had been cooked in add the kale. There should be enough oil left over that you don't need more. Add to that any herbs or spices. While those are cooking whip up the eggs and add in the cream. Add salt and pepper to the eggs.
2. Once the kale is starting to brown, add back in the caramelized onions evenly over and then pour the eggs over that. Sprinkle the cheese evenly over top. Cook 3-4 minutes over the stove top until the bottom is set and then pop in the oven at broil for 3-4 additional minutes until the top is browned and bubbling.