Cheddar and caramelised onion frittata
This frittata is a gorgeous little thing – a tasty morsel packed full of sweet red onions and sharp cheddar, bound together with a creamy egg base. It takes no time at all to throw together and will leave you heartbroken when the last slice is eaten. Better stock up on the eggs, because you’ll be making this again very soon.
8 large eggs, whisked
150ml double cream
200g strong cheddar cheese, grated
2 large red onions, thinly sliced
1 tbsp sugar
1/2 tbsp vegetable oil
Slice the onions thinly and add them to a large frying pan along with the vegetable oil. Stir well and cook over a low heat for 10 minutes until the onions have softened. Add in the sugar, stir and leave to slowly caramelise for a further 15 minutes. When the onions have reduced down and become sticky and jam-like, remove from the heat and leave to cool.
Preheat your oven to 180˚C. In a large mixing jug, whisk the eggs and cream together with a fork before seasoning with salt and freshly ground black pepper, then adding the grated cheddar and cooled onions. Give everything a really good stir to make sure the cheddar and onions are distributed evenly before pouring into a round silicon or metal baking dish.
Pop into the oven and bake for 25-30 minutes until the egg is set throughout and the top is a lovely golden colour. Remove from the oven and allow to cool completely before slicing and serving.