Frittata With Carmelized Onions And Cheese

Directions

1. Heat 1 Tablespoons extra virgin olive oil in a large skillet; add in onions, 1/2 t salt, and 1/8 t pepper. Saute/fry onion over medium heat for 10 min to release their juices. Add in garlic and continue to cook about 40 min, gently scraping pan with a wooden spoon to keep the onions from sticking as they carmelize.
2. (add in a little water, if needed, to loosen the sugars for the pan.) Transfer to a bowl to cold. Beat the Large eggs in a med-size bowl. Stir in the onions, the Parmesan and the sage. In a 9-inch saute/fry pan with and ovenproof handle,heat the remaining Tablespoons of oil to just below the smoking point. Swirl oil around pan to coat. Turn heat down to low, then immediately pour in the mix. The Large eggs will sizzle. Crumble in the goat cheese, and cook over low heat for 5 min, till the edges begin to set; then transfer to a 325F oven and bake, uncovered, for 20-25 min, till frittata is golden brown and hard. Loosen frittata gently with a rubber spatula because the bottom will tend to stick. Place a plate oven the pan, flip it over, and turn the frittata out. Brush the bottom and sides with vinegar, cut into wedges, and serve hot or possibly at room temperature.
3. Note: To cook entirely in the oven,combine vegetables and Large eggs as directed, but do not add in the cheese. Instead pour the egg mix into an oiled baking dish, then sprinkle on the cheese
4. (this keeps it from settling to the bottom) Bake about 25 min.
5. *To reduce balsamic vinegar, simply boil ordinary-not aged- balsamic vinegar, in a saucepan till it has reduced by half and has the consistency of a thin syrup. Remove, cold and store in a sealed jar indefinately.