Fritatta with Onion Relish

Image by Caroline West


If you’re looking for creative ways to round up odds and ends in the refrigerator, a frittata is your answer. The recipe, featured in British Columbia From Scratch, is especially comforting when we’re collectively homebound and making an effort to keep grocery shopping to a minimum.

 I love pairing eggs with leftover pasta and barely-melted feta, but your fridge may have a different character altogether. Whatever additions you include, make sure they are well seasoned with a pinch of salt.

Because I use whatever’s available, I offer no firm recipe, only suggestions and guidelines.

All you need are eggs, a non-stick skillet, and a little imagination.

Frittatas are lovely served with red onion relish, below.

1 Tbsp oil, or half  butter/half oil

½ cup chopped onion or shallots

6 eggs, lightly beaten

1/4 tsp kosher salt

freshly ground black pepper

½ – 1 cup cooked and seasoned filling, such as:

roasted carrots, peppers, cauliflowers or potatoes

diced potatoes, pasta or rice

diced ham, chicken, bacon, sausage

diced olives, cooked mushrooms

¼ – ⅓ cup cheese, such as:

crumbled feta, grated cheddar, Parmesan or goat cheese

A handful of herbs and/or finely chopped spinach

Preheat oven to 350 .

Heat the clarified butter or butter/oil mixture, in a non-stick skillet over medium heat and cook the shallots until softened, about 2 – 3 minutes. Add the eggs, salt and a bit of pepper, then add the fillings of your choice, dispersing them evenly over the eggs. Cook partially covered, without disturbing, for about 3 – 5 minutes, or until the edges are firm. Remove the lid and transfer to a preheated oven for a few minutes until just cooked through.

Serve directly from the pan or slide the frittata onto a cutting board and cut into wedges. Serve immediately with red onion relish, if desired.

Red Onion Relish

makes 2 cups

2 Tbsp vegetable oil

3 red onions, about 1½ lb, sliced

½ tsp kosher salt

½ cup red wine vinegar

2 Tbsp honey

Heat the oil in a large skillet over medium heat; add the onions, turning them with tongs to coat them evenly. Add the salt and cook until the onions soften, about 10 – 12 minutes, stirring occasionally to prevent burning.

Add the vinegar, scraping the bottom of the pan as you do so. Add the honey, reduce the heat and continue simmering until the liquid has evaporated.

Serve warm or at room temperature. Store in the refrigerator for up to two weeks.


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