Caramelized Leek and Onion Frittata
Filled with sweet caramelized onions and leeks and creamy Gruyère cheese, this frittata is a bit fancy but still easy to prepare, if you have a little patience.
Servings 6
Ingredients
Caramelized Onion and Leek
- 2 large onions finely sliced
- 2 leeks well cleaned, white and light green parts finely sliced
- 3 tablespoons butter
- Salt to taste
Frittata
- 12 large eggs
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 1 1/4 cups grated Gruyère cheese divided
- 3 tablespoons fresh parsley or chives, or a mixture finely chopped
- 1 tablespoon extra virgin olive oil
Instructions
Caramelized Onion and Leek
- In a large skillet over medium heat, melt the butter. As soon as it's foaming, add the sliced onion and leek, as well as a pinch of salt.
- Cook, stirring every minute or so, until the onions start to soften and turn translucent, about 10 minutes.
- Reduce heat to medium-low and continue to cook, stirring every now and then. If brown bits are forming on the bottom of your pan, add a little water and use it to scrape them off and stir them into the mixture. If this is happening too often and you're worried your onions will burn, you can reduce the heat a little. Keep cooking, adjusting the heat level as needed, until the onions and leeks are soft and beginning to turn golden, which will take around 30 minutes.
- Continue to cook for another 10 minutes or until the mixture starts to darken. Watch carefully at this point to make sure the mixture does not burn, stirring as needed. The onions and leeks are done when they reach your preferred level of caramelization, so this may take a bit longer if you like them darker. Taste and add more salt if required, then remove from heat.
Frittata
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined. Stir in 1 cup of the Gruyère and the fresh herbs.
- Set a 10-inch cast iron skillet over medium heat and add the olive oil. When hot, add half the onion and leek mixture; try to spread it out evenly. Pour in half the egg mixture, then add the rest of the onion and leek mixture and the rest of the eggs on top of that. Cook for about 5 minutes until the frittata is starting to pull away from the edges of the pan.
- Sprinkle the remaining 1/4 cup Gruyère on top of the frittata. Transfer to oven and bake for 18-25 minutes. The frittata is done when the middle still has a slight wobble to it. Allow to cool for about 10 minutes before slicing and serving.