I make a frittata once a week, generally with whatever veggies in the fridge that are close to being on their last legs. They’re so easy to throw together, so beloved, and such a go-to for guests in our household that it’s kind of bananas that I haven’t thought to share with you! Please forgive me. I made you this caramelized onion and rapini frittata as a peace offering. (Toothy emoji smile) Rapini is a controversial vegetable, if veggies can be controversial. So if you’re on the “we hate it, it’s a bitter jerk” side, please substitute a green of your choosing (may I recommend lacinato kale, dandelion greens, collards, or beet greens as possible substitutions?) And if you’re short of time please go ahead and skip caramelizing the onions, it will be delicious and only take 1/2 the time. Lastly, my secret for amazing frittatas: nearly fill the pan with veggies. If it’s mostly yummy veggies with a bit of egg than you’re on the right track (so much nutrition, so much flavor!) And don’t forget to serve with hot sauce (preferred) or red pepper flakes! Ok then, have at it! xx- Sarah
- 1 large yellow onion, diced
- 1 bunch of rapini, rough chopped into bite sized pieces
- 2 tablespoons ghee
- 8 cage free, certified humane organic eggs
- sea salt
- fresh cracked black pepper
- red pepper flakes
- Preheat oven to 375°.
- Place ghee in a 9" cast iron pan and heat over medium.
- Add onions and cook until soft, stirring continuously. Add a couple good pinches of sea salt and fresh cracked pepper.
- Set heat to low and when pan has cooled, stop stirring onions. Cook over low heat until onions are a deep brown color, stirring every 5 minutes or so to cook evenly.
- Add rapini to pan (I added in two separate bunches in order to fit it all in. Saute greens over medium low heat until soft. Add a couple pinches of fresh cracked pepper and sea salt.
- In a medium bowl crack 8 eggs, add a couple of pinches of sea salt and fresh cracked pepper. Give them a good whisk.
- Pour eggs into the pan, using a spoon to mix with the greens.
- Place in the oven and cook for 20-30 minutes, or until the top of the frittata is lightly browned (it may rise a bit, don't worry it will settle when you let it cool)
- Serve and enjoy!