Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red onion peeled and cut into 8 wedges
- 1 yellow onion peeled and cut into 8 wedges
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- olive oil as needed
- 10 large eggs
- ¼ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon finely chopped fresh rosemary
Directions
Preheat oven to 350°F.
In large bowl combine red and yellow onions, salt, pepper and olive oil and toss to coat well.
Preheat grill pan over high heat.
Arrange onion wedges on pan and cook until browned and tender underneath about 5 minutes.
Turn and cook until onions are very tender about 7 minutes more.
Transfer to a plate and set aside.
In large bowl whisk eggs and cream until blended.
Stir in cheese, salt and pepper until smooth.
In medium skillet melt butter over medium heat then add rosemary and cook 1 minute.
Pour egg mixture into pan and fold gently to combine the rosemary and eggs.
Arrange the grilled onions on top then transfer pan to the oven and bake 15 minutes.
Category:Cathy's Recipes
Category:Frittata Recipes
Category:Red onion Recipes
Category:Onion Recipes
Category:Parmesan cheese Recipes