We have 12 lovely organic eggs which we were lucky enough to get on our hands as these eggs are like gold. These eggs come from a local who has 10 hens, they are delicious with lovely almost orange coloured yolks.Perfect for soufflés, omlettes, baking and egg sandwiches.Today's recipe is for a onion frittata, which I am sure you will love as much as we do.
French Onion Frittata
Ingredients2 tablespoons unsalted butter, divided2 cups diced day-old bread1 tablespoon olive oil2 large yellow onions, thinly sliced1 1/2 teaspoons kosher salt, divided1 tablespoon balsamic vinegar8 large eggs1/4 cup whole or 2% milk1 tablespoon Dijon mustard1/4 teaspoon freshly ground black pepper1/2 cup diced Gruyère cheese (2 ounces)1 tablespoon finely chopped fresh chives
Directions1. Arrange a rack in the middle of the oven and heat to 400°F.2. Heat 1 tablespoon of the butter in a 10-inch cast iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.3. Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan, until the onions are soft and deeply browned, about 40 minutes total. Add the vinegar and scrape up th...