Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Monday, October 22, 2007
Onion-Walnut-Tarragon Frittata
Another idea borrowed from Deborah Madison. I made this frittata last night - it's based loosely on her Onion Omelet with Vinegar and Walnuts. It sounded too heavy with filling to me the way it was written, so I adjusted the quantities, changed the herb seasoning and simplified the thing into an easy Sunday supper.
Slice 1 medium yellow onion thickly, chop up fresh tarragon leaves to equal about a teaspoon, and heat the oven to 375 degrees F.
Melt about 2 teaspoons butter in a 10" ovenproof non-stick skillet. Toss in a small handful of walnut pieces, season with salt and pepper and cook them over medium heat until lightly toasted. Pour out the walnuts and browned butter onto a plate.
Add enough olive oil (1 tbsp?) to the skillet to cook the onion slices. Cook and stir the onions over medium heat until they start to brown, then add a splash of sherry vinegar (a very small amount - 1/4 to 1/2 tsp.) Season with salt and pepper.
Beat 4 eggs and add to the skillet (with the onions still in it). Sprinkle with the chopped tarragon and top with the walnuts, drizzling as much of the browned butter on top as possible. Cook the frittata in the preheated oven until the eggs are set.
Cut into wedges and serve. Roasted potatoes with rosemary makes a nice accompaniment.
posted by Entangled at 8:23 AM
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