Broccolini, caramelized onions and mozzarella frittata, or eggs are my kitchen heroes

I can surely say that eggs are one of my favorite things to eat and to cook with: I love how tasty, healthy and versatile they are. No matter how empty your fridge and cupboards are, if you have eggs on hand you have dinner, and usually quickly.

I make frittatas quite often for in them I can use whatever I have begging to be used in the fridge. The one I bring you today is one of my favorite combo flavors, and I sometimes buy broccolini and/or mozzarella especially to make it – the broccolini tastes amazing paired with the gooey pieces of cheese, but to me what really makes this dish are the sweet, delicious onions, so take your time to caramelize them, even if it sounds like a boring chore, I assure you it is worth it. I have used fresh oregano to replace thyme a couple of times and it worked beautifully, too.

Broccolini, caramelized onions and mozzarella frittata
own recipe

½ large onion, thinly sliced
1 tablespoon olive oil
½ teaspoon granulated sugar
salt
1 ½ cups (60g) broccolini florets
3 large eggs, room temperature
freshly ground black pepper
2 teaspoons fresh thyme leaves
1/3 cup (60g) fresh mozzarella

Preheat the oven to 200°C/400°F. Heat the olive oil in a 20cm (8in) frying pan over medium heat – make sure you use a frying pan that can go into the oven. Add the onions and stir to coat them in the oil. Sprinkle with the sugar and a pinch of salt, then lower the heat and cook, stirring occasionally, for about 20 minutes or until onions are golden brown and soft.

Stir in the broccolini and cook, stirring occasionally, for 2 minutes. In the meantime, crack the eggs in a medium bowl, season with salt and pepper and whisk. Whisk in the thyme leaves. Give the broccolini and onions a good stir to avoid the onions being all in the bottom of the pan, then pour over the egg mixture. Tear the mozzarella into pieces and place them around on top of the eggs. Cook on the stove over low heat for 2 minutes without stirring, then transfer to the oven and cook for 8 minutes, or until puffed up and golden. Serve immediately.

Serves 2

Roast tomato and goats cheese frittata

Another great idea for a quick and easy dinner or lunch, this frittata recipe can work as a blank canvas: I went for roast tomatoes, which I love, and goats cheese, which I also love and had to use up before it went bad, but you can use other types of cheese, vegetables and herbs (zucchini, feta and mint come to my mind right now, yum!). And as Jamie's tart, the frittata tastes great either hot or cold, which makes it perfect for picnics and/or a brown bag lunch at the office.

Roast tomato and goats cheese frittata
adapted from the wonderful Vegetarian Cooking for Everyone

180g cherry tomatoes, halved lengthwise
a few thyme sprigs
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
5 eggs
2 spring onions, finely sliced
1 garlic clove, minced
handful of chopped parsley
handful of basil leaves
1 tablespoon unsalted butter
56g (2oz) creamy goat’s cheese

Preheat the oven to 200°C/400°F. Grab an ovenproof dish or baking sheet that can hold the tomatoes without overlapping them and lightly brush it with olive oil. Place the tomatoes onto the dish, cut side up, and drizzle with olive oil. Season with salt and pepper and scatter with the thyme sprigs. Roast for about 25 minutes or until tomatoes are tender. Set aside. Preheat the broiler.
Beat the eggs with a few pinches of salt, then add the scallions, garlic, and herbs.
Heat the butter in a 20cm (8in) frying pan. Pour in the eggs, lower the heat, and distribute the tomatoes and cheese evenly over the top. Cook until the eggs are set, then slide the pan under the broiler and cook until the top of the frittata puffs up and is golden.

Serves 2