So, quarantine is going well. We’re what, 5 months in? And I’ve uploaded what, 2 recipes? Oh well, better late than never. I’m still working on my MBA, and the class I just finished last week was the most demanding one I’ve taken so far. Not difficult, just a lot of work! It took me a week to settle into having free time again, but now I’m ready to tackle these 7 recipes that have been in my to-do list for months!
This is an absolutely killer breakfast recipe from The Kitchn. It’s a bit labor intensive, but that’s where the saying “a labor of love” comes in, right? And, two critical steps can be done days ahead of time, if you’re thinking that far in advance! Making the croutons and caramelized onions ahead of time will let you whip up the rest of this delicious frittata in about 15 minutes! I haven’t changed a thing from the original recipe, just re-written the instructions in my own words. I hope you enjoy!
- 2 Tbsp unsalted butter, divided
- 2 cups day old bread, diced into 1” cubes
- 1 Tbsp extra virgin olive oil
- 2 large yellow onions, thinly sliced
- 1.5 tsp kosher salt, divided
- 1 Tbsp balsamic vinegar
- 8 large eggs
- ¼ cup whole milk
- 1 Tbsp Dijon mustard
- ¼ tsp black pepper
- ½ cup (2 ounces) Gruyere cheese, shredded
- 1 Tbsp fresh chives, thinly sliced
- Preheat the oven to 400°F.
- Heat a 10-inch cast iron skillet over medium heat. Add 1 Tbsp of butter and melt. Add the cubed bread to the pan and toss to coat with butter. Toast the bread cubes, tossing every few minutes, until all sides are golden and crispy. Once done, transfer the bread to a bowl and set aside.
- Reduce heat to low. Add the olive oil, onions, and ½ tsp salt to the skillet. Cook, stirring every 5-10 minutes, until the onions are soft and deep brown (about 40 minutes total). Add the vinegar and scrape the browned bits off the bottom of the pan.
- In a large bowl, whisk together the eggs. Add the milk, mustard, remaining 1 tsp salt, and pepper, and whisk to combine.
- In the skillet, add the remaining 1 Tbsp butter. Add the bread back to the pan, spreading into one even layer. Pour the egg mixture over top. Top with the shredded gruyere. Cook until the eggs around the edge of the pan begin to set (about 2-4 minutes).
- Remove from the heat and move to the preheated oven, cooking for 10-15 minutes, or until the eggs are fully set.
- Remove from oven and cool for 5 minutes. Top with fresh chives, slice and serve hot.
I let my dearly beloved take this photo for me – he put the Dijon bottle upside down and it bothers me to no end!
I could just eat this whole bowl of croutons!
Start by toasting the bread until it’s golden brown, then remove to a bowl and set aside for later.
Next, thinly slice the onions and add them to the skillet with butter and salt. Cook until caramelized – stirring every 5 minutes or so – this will take about 40 minutes. The onions will be a rich brown color.
Add the vinegar and scrape the bottom of the pan to get all the brown goodness up.
In a separate bowl, mix together the eggs, milk, mustard, salt and pepper. Whisk well to combine.
Add the bread back to the skillet and pour in the egg mixture. Top with the cheese, and allow to cook until the eggs begin to set around the edges.
Move the skillet to your preheated 400 degree oven and bake for 10-15 minutes, or until the eggs are fully set.
Remove from the oven, let sit for a few minutes then slice and enjoy! And don’t forget to top with some fresh chives!
