By Martha Rose Shulman
- Total Time
- 1 hour 40 minutes
- Rating
- 4(147)
- Notes
- Read community notes
This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the “harvest omelet.”
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Ingredients
Yield:Six servings
- 3cups finely chopped onion (slightly more than 1 pound onions)
- 1tablespoon red wine vinegar or sherry vinegar
- 3tablespoons extra virgin olive oil
- Salt to taste
- 2garlic cloves, minced
- 1tablespoon fresh thyme leaves
- 8eggs
- Salt
- freshly ground pepper
- 2tablespoons low-fat milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
179 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
Step
2
Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
Step
3
Beat the eggs in a large bowl. Stir in the salt (about ½ teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Step
4
Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
Step
5
Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
- For four servings, use the same recipe but reduce the number of eggs to six.
- Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Ratings
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out of 5
147
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Cooking Notes
tdalec
Have made this many times now. First few times with the prescribed thyme, Then with basil, then with oregano, then with dill. Last night I used sage. All the herbs were fresh from my garden. The consensus around the table was that sage is best, although none are shabby.
Figaro
I like onions to taste like onions; that said, avoid tears and running mascara associated with chopping onions, refrigerate them for a few hours. I add the vinegar after the garlic and before the thyme. This adds to browning and caramelization. Tip: for easier removal of frittata, cover pan after broiling. The steam loosens it up.
For two people I cut the onions to 3/4 lb and the eggs to 3XL (cholesterol cutting).
A nice light dinner served with a salad. Leftovers are great for lunch.
Figaro
Addendum to above: for years I made an 'Omelet Lyonnaise'; red onions cooked way down-sweated in butter until they were almost a sauce; laced with red wine vinegar and used to fill a plain omelet. Using somewhat this technique, I blanched some salty bacon; tried it out in olive oil and removed; added +/- 1 lb thin sliced red onion plus the thyme, garlic and vinegar and covered for a while; when cooked down, proceeded with MRS' instructions, plus adding bacon back in - YUM.
Joanna
Used 6 eggs. Did not mild the onions. Super tasty, onions were fantastically sweet. Frittata technique is ace. Pandemic era, April 4, 2020.
Meta
This was good. Made it a Sunday morning when I did not have enough millk for pancakes. Also did not have fresh thyme so I substituted 1 tsp dried. Also used a purple onion which I did not soak.
ZGBNM
Little eggy when cooked with 8 eggs and no Parmesan.
Ruth
Made this and suggest a lot more herbs.
Ben
Be aware that no nonstick pans are broiler safe like this recipe suggests. Cast iron or carbon steel work though.
Vodem
This was delicious and it is a great basic frittata technique. It was excellent even though I skipped the broiler step at the end.
Karen
I cooked this last night. Don't skip the soak. Soaking the onions with water and vinegar makes a positive difference in taste. I was only able to do it for about 15 minutes but it worked even in that short time. Thanks for a simple and delicious recipe.
Carolyne
very elegant, simple, and tasty!!!
Joanna
Used 6 eggs. Did not mild the onions. Super tasty, onions were fantastically sweet. Frittata technique is ace. Pandemic era, April 4, 2020.
Figaro
I like onions to taste like onions; that said, avoid tears and running mascara associated with chopping onions, refrigerate them for a few hours. I add the vinegar after the garlic and before the thyme. This adds to browning and caramelization. Tip: for easier removal of frittata, cover pan after broiling. The steam loosens it up.
For two people I cut the onions to 3/4 lb and the eggs to 3XL (cholesterol cutting).
A nice light dinner served with a salad. Leftovers are great for lunch.
Figaro
Addendum to above: for years I made an 'Omelet Lyonnaise'; red onions cooked way down-sweated in butter until they were almost a sauce; laced with red wine vinegar and used to fill a plain omelet. Using somewhat this technique, I blanched some salty bacon; tried it out in olive oil and removed; added +/- 1 lb thin sliced red onion plus the thyme, garlic and vinegar and covered for a while; when cooked down, proceeded with MRS' instructions, plus adding bacon back in - YUM.
tdalec
Have made this many times now. First few times with the prescribed thyme, Then with basil, then with oregano, then with dill. Last night I used sage. All the herbs were fresh from my garden. The consensus around the table was that sage is best, although none are shabby.
Hazel
I' m fond of baked frittatas --any suggestions or warnings about making this one baked?
Meta
This was good. Made it a Sunday morning when I did not have enough millk for pancakes. Also did not have fresh thyme so I substituted 1 tsp dried. Also used a purple onion which I did not soak.
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