A friend kindly gifted me three dozen fresh eggs from Hidden Villa about a month ago. I scrambled and fried quite a few, and hardly made a dent in the supply. So I decided to whip up a simple onion frittata with roasted tomatoes and a side of caramelized fennel (inspired by a Rachael Ray Every Day recipe).
The beauty of both dishes is that you can serve them hot, at room temperature or cold. That means you have the freedom to prepare and enjoy the food at your convenience.
Onion frittata with roasted tomatoes and caramelized fennel are ideal breakfast or brunch offerings. And, to be honest, I’m partial to pairing leftovers with a green salad for lunch or dinner.
Recipe adapted from Bon Appétit.
- 1 cup grape tomatoes
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 8 large eggs
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons torn fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- ½ large onion, thinly sliced
- ⅓ cup ricotta
- Preheat oven to 450 degrees. Place tomatoes and thyme in a 9" pie plate. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and let cool. Reduce oven temperature to 400 degrees.
- In a large bowl, whisk together eggs and next seven ingredients (Pecorino Romano cheese through pepper). Set aside.
- Heat olive oil in a 9" oven-safe fry pan over medium-high heat. Add onion and cook until lightly caramelized, about 8 minutes.
- Reduce heat to low, add egg mixture to fry pan and spoon dollops of ricotta on top. Cook, without stirring, for 2 minutes.
- Bake for 7-9 minutes until slightly puffed and golden.
- Remove from the oven and garnish with roasted tomatoes. Cut into wedges and serve warm.
