Onion Frittata with Balsamic Vinegar

Page 180

Cuisine: Italian | Course Type: Main Courses

(4 reviews)

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Tags: omelets

Recipe Reviews

I wouldn't call this a frittata. It's really an omelet, I think. I tried it first with no filling, and it turned out very well. It was very easy to flip and looked nice on the plate. I wasn't so successful when I added the onions, but maybe I used too many, and I also put some shreds of provolone in. It still tasted good, and I liked the shot of vinegar. I might not use this method for filled omelets, but it is a very good technique for plain omelets.

(edited 31st March 2012) (0) comment (1) useful  

I just made this for Sunday breakfast without even checking to see if anyone else had done it. Great minds...

Anyway, I agree that this is a nice, simple omelette variation. I like the way it puffs up and I would never have thought of cooking eggs in a full tablespoon and a half of olive oil like this, but it turned out very tasty. Until Zuni, I hadn't thought of balsamic vinegar on eggs, but it's a great idea - a nice flavour shot. I also tend to over-beat my eggs when making omelettes and frittatas, so taking her advice to stop a bit early was also a good discovery.

(edited 19th December 2010) (0) comment (2) useful  

I had my eye on this recipe but was a bit reluctant to try since I wasn't sure about vinegar and eggs. After reading Lazylurker's review I decided to go for it. The method here for making a frittata is a little different from the other methods I've seen and resembles scrambled eggs. I used vidalia onions and Full Circle organic balsamic vinegar (smallest amount called for) and was pleasantly surprised how good it was. I bet it would be even better with an artisan balsamic. I like my eggs soft scrambled and these were perfect. This made a fast and easy breakfast and I know I'll be using this method again with other ingredients.

(edited 20th December 2010) (0) comment (1) useful  

This frittata is very different from the standard fare - more like a scrambled egg dish. This particular recipe started with sweet onions (I used a sweet red onion), and then pouring the eggs into the middle.

The best thing about this recipe is learning the technique - scraping the eggs into the middle, and letting it cook 5 seconds (while it spreads). I thought that the eggs turned out very nice and light - but the rest of the family didn't care for the rarer bits in the middle.

Perhaps I should have cooked a bit longer - I will certainly use this technique again.

(0) comment (2) useful  

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