Recipe: Grilled Onion Frittata (baked, Suzanne Somers recipe)

GRILLED ONION FRITTATA

"I love frittatas; they're like omelettes, but lighter and fluffier. This one is made with grilled onions and Parmesan cheese."

1 red onion, cut into 8 equal-size wedges
1 yellow onion, cut into 8 equal-size wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
10 eggs
1/4 cup heavy (whipping) cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary

Preheat oven to 350 degrees F.

In a large bowl, combine onions and olive oil and toss to coat well.

Preheat a grill pan over high heat. Arrange onion wedges on grill pan and cook until browned and tender underneath, about 5 minutes. Turn onions over and cook until very tender, 5-7 minutes more. Brush with more oil as needed.

In a large bowl beat eggs and cream until blended. Stir in cheese, salt, and pepper until smooth.

In a 10-inch braiser or ovenproof frying pan* over medium low heat, melt butter. Add rosemary and cook, stirring, 1 minute. Pour egg mixture into pan and fold gently to combine rosemary and eggs. Arrange grilled onions over top of eggs.

Transfer pan to oven and bake until frittata is golden brown and puffy, about 12-15 minutes.

*If you do not have an ovenproof frying pan, transfer egg mixture into an 8-inch non-stick cake pan and bake as directed.

Makes 6 servings
Source: Suzanne Somers' Eat, Cheat, and Melt the Fat Away by Suzanne Somers