Don’t you just love frittatas? They are one of my go-to meals for two reasons… Making a frittata is not only quick and easy (and a dinner that I can manage even on the busiest nights), but it is also a great way to use up leftover veggies and other odds and ends that are in the fridge or pantry. So, whenever I need egg yolks for recipes (pastry creams, custards, etc), I save up the egg whites for a frittata later in the week!
This time around, in addition to some left over egg whites, I had some zucchini and goat cheese in my fridge that I wanted to use up. I love zucchini, but I think it can be kind of bland on its own, so I decided to caramelize some onions, which I always have on hand, to add a bit of flavor to the frittata. Plus, I think caramelized onions and goat cheese are just a fabulous combination – don’t you?
Caramelized Onion and Zucchini Frittata
- 2 tablespoons extra virgin olive oil
- 3 onions, halved and sliced
- 1 tablespoon granulated sugar (or honey, if you prefer)
- 2 medium zucchini
- 3 egg whites
- 2 eggs
- 1/4 cup cream (half and half or milk would work, too)
- 1/4 cup goat cheese, plus additional to sprinkle on top
Heat the olive oil and sliced onions in a skillet over medium-low heat. Sprinkle with sugar, and stir occasionally, cooking the onions until they are golden and caramelized (I probably could have cooked mine a bit longer, but I was hungry for dinner!).
In a mixing bowl, whisk together the egg whites, eggs, cream, and 1/4 cup of goat cheese. Set aside.
Meanwhile, use a vegetable peeler to cut the two zucchini into long thin ribbons. Once the onions are just about done, spray a 10-inch nonstick skillet with cooking spray and heat over medium heat. Saute the zucchini ribbons until they are tender (they will cook down quite a bit). Add the caramelized onions, and toss to combine in the skillet.
Pour the egg mixture over the zucchini and caramelized onions. Reduce the heat to medium-low, cover, and cook for about 10 minutes. Meanwhile, preheat the broiler.
Uncover the skillet, sprinkle with some additional goat cheese, and broil for an additional 5 minutes, until the top is set and the frittata is cooked through. Serve immediately.