French Onion Frittata Recipe

• Level: Easy
• Yield: 8 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
  Calories: 481
  Total Fat: 32 g
  Saturated Fat: 13 g
  Carbohydrates: 25 g
  Dietary Fiber: 2 g
  Sugar: 4 g
  Protein: 24 g
  Cholesterol: 331 mg
  Sodium: 551 mg
• Total: 1 hr 15 min (includes cooling time)
• Active: 40 min

Discover the irresistible flavors of Ree's frittata, packed with tender potatoes, sweet caramelized onions, and nutty Gruyre cheese. This versatile dish is perfect for using up leftover veggies or cooked meatsget creative with your favorite ingredients! Prepare it ahead, reheat as needed, and wow your family with a hearty, crowd-pleasing meal that's as easy as it is delicious.

• 4 tablespoons olive oil
• 4 tablespoons salted butter
• 2 white onions, sliced thin
• 4 cloves garlic, minced
• 1 teaspoon minced fresh thyme
• 2 tablespoons balsamic vinegar
• 2 to 3 dashes Worcestershire sauce
• Kosher salt and freshly cracked tri-color peppercorns
• 3 red potatoes, sliced thin
• 2 cups grated Gruyre
• 12 large eggs, beaten
• 2 teaspoons chopped fresh chives
• 8 slices bread
• Sliced tomatoes, for serving

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1. Preheat the oven to 375 degrees F.
2. In a large ovenproof skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the onions, garlic, and thyme. Cook, stirring frequently, until the onions turn a deep golden brown, about 14 to 16 minutes. Stir in the balsamic vinegar, Worcestershire sauce, and a pinch of pepper. Mix well, then transfer the mixture to a plate.
3. Melt the remaining 2 tablespoons butter in the skillet. Add the potatoes and cook, stirring, for 2 to 3 minutes to begin the cooking process. Press them into a thin, even layer across the bottom of the skillet. Reduce the heat to low. Sprinkle 1 1/2 cups of Gruyre over the potatoes, then top with the caramelized onions.
4. Season the beaten eggs with a pinch of salt and pepper. Pour the eggs into the skillet, making sure they fill all the spaces. Sprinkle the chives on top. Place the skillet in the oven and bake until the frittata is set and lightly golden on top, about 20 to 22 minutes.
5. While the frittata is baking, arrange the bread slices on a baking sheet. Drizzle with the remaining 2 tablespoons olive oil. Divide the remaining 1/2 cup cheese among the slices. Place in the oven to toast the bread and melt the cheese, about 10 to 12 minutes.
6. Once the frittata is done, remove it from the oven and let it rest for 5 minutes before slicing into wedges. Serve each wedge with a slice of cheesy toast and a few tomato slices on the side.
7. Make ahead instructions: If preparing ahead, wait to bake the cheesy toast until you're ready to serve. Allow the cooked frittata to cool completely, about 25 to 30 minutes, then cover with foil and refrigerate. When ready to serve, bake the cheesy toast alongside the foil-covered frittata in a 375 degree F oven until the frittata is heated through, the bread is toasted, and the cheese is melted, about 10 to 12 minutes.