The caramelized onions are the most time-intensive part of this recipe. But if you slice them first and start them cooking first thing, they can cook down while you gather and prep the rest of your ingredients.
Pumpkin and Caramelized Onion Frittata
2 tbs. butter
2 onions, sliced thin
1/3 cup milk, half and half, or cream
1/3 cup pureed sugar pumpkin
1/3 cup grated parmesan
1 tbs. fresh sage, chopped
- Add butter to an 8 inch non-stick frying pan or iron skillet over low heat until butter melts. Add onions and cook, stirring occasionally for 10-20 minutes or until onions are soft, golden brown, and caramelized.
- Meanwhile, whisk eggs, milk or cream, and pureed pumpkin together in a medium bowl until combined. Season with salt and cracked pepper.
- Preheat your broiler element.
- Pour egg mixture over caramelized onions in hot pan and sprinkle with cheese and chopped sage.
- Cook the frittata for 5-6 minutes or until almost set. The center will be set and the sides will be brown and crispy, and tiny bubbles will break through the surface of the wet egg. (if your frittata is an inch or taller, consider covering with a lid for this part to hasten the setting).
- To finish cooking, place the frittata under the preheated broiler for 1-2 minutes or until the cheese on top begins to brown and the frittats is set.
- Cut into wedges or squares and serve with hot buttered toast and perhaps a chutney. Serves about 4.