Something about fall makes me want to caramelize things. I think it’s the subtle change in pace…the slowing down, the lazy Sunday afternoons filled with football and steamy mugs of hot chocolate, the chilled breeze that begs you to linger just a bit longer outside. Suddenly, I long for crock pots. And pies. Fresh baked bread and cinnamon rolls. For food cooked slowly over low heat until it’s rich and sweet.
This, my friends, is what fall does to me. It makes me cook onions for 30 minutes until they taste like candy. It makes me saute mushrooms in bacon fat. It compels me to melt enormous amounts of Gruyere cheese. Basically, it makes me delicious.
Caramelized Onion, Mushroom, and Gruyere Frittata
Yield: 8 servings
Recipe by: bakeeatrepeat.blogspot.com
1 cup yellow or sweet onion thinly sliced
2 Tablespoons butter
8 oz.sliced mushrooms (I used a mix of crimini and shitake)
2 slices bacon
2 Tablespoons milk
1 cup Gruyere cheese, shredded
2 Tablespoons shredded Parmesan cheese (optional)
Salt and Pepper
1. In an oven-proof skillet, melt butter over medium heat. Add onions. Reduce heat to medium low and continue to cook until onions soften and become an even light brown color (20-30 minutes). Remove onions to a plate.
2. Meanwhile, in another skillet fry bacon until crisp. Remove bacon and allow to cool. Add mushrooms to the skillet, cooking over medium heat until soft.Sprinkle salt over mushrooms.
3. In a large bowl, whisk together eggs, milk, salt, and pepper. Add mushrooms, onions, and 1/2 cup Gruyere, stir to combine.
4. Pour egg mixture into the same skillet used to saute onions. (You should have enough butter left to keep from sticking.) Cook over medium heat until eggs are partially set. The outside should look cooked with bits of uncooked egg throughout the middle.
5. Turn on the broiler of your oven. Sprinkle egg with remaining Gruyere then place skillet under broiler. Broil for 2-3 minutes or until egg is fully cooked and cheese is slightly browned and bubbly.