For her first Chef in Residence recipe of September, Noreen Wasti has created a beautiful Stovetop Golden Onion Frittata with Manchego Cheese.
"There is really nothing better than caramelized onions, slightly arduous, but so worth it in the end. I love making a batch for storing and throwing them onto toasts, eggs, and pasta adding richness and complexity to whatever I’m eating. It’s pretty wonderful how a simple onion can transform into something so decadent and jammy with just some love and time on the stove." - Noreen Wasti
"This recipe is all about celebrating caramelized alliums — I use a combination of onion, sweet pink shallots, and sharp garlic chives — slowly cooked down in plenty of AWAKE olive oil till golden and shimmering. Add in a fluffy egg frittata and lots of nutty manchego cheese shavings on top and we basically have the best breakfast ever." - Noreen
Heat 1/4 cup of the AWAKE olive oil in a large skillet (I used 10.5 inches) over medium heat.
Once the oil is glistening, add the onion, shallots, and garlic chives, RAPTURE vinegar, sugar, one teaspoon salt, and a few cracks of black pepper. Let cook for 5 minutes, stirring often.
After 5 minutes, reduce the heat to medium-low and let the onion mixture caramelize, scraping down the pan and stirring every 15 minutes until golden brown and jammy, about one hour. If the onion mixture starts to burn or sticks to the pan, lower the heat further and add more olive oil as needed.
Remove the caramelized onion mixture from the pan onto a plate and heat the same pan over medium-low heat with the remaining one tablespoon of AWAKE olive oil.
Beat the eggs with the remaining one teaspoon of salt and a few cracks of black pepper. Add the eggs to the pan and swirl around for a few seconds. Place half of the caramelized onion mixture evenly on top of the eggs and cover the pan with a lid.
Let the frittata cook until the eggs are set, about 6-8 minutes more.
Transfer the frittata to a plate or serve directly from the pan and add the remaining caramelized onions, manchego shavings, and a garnish of garlic chive blossoms on top (if using).