- 1 TBS olive oil
- 2 medium onions, thinly sliced
- 1 TBS chopped fresh sage
- 8 large eggs
- 3/4 cup 2% milk
- 3/4 cup diced fontina cheese
- salt and freshly ground black pepper
Preheat oven to 400 degrees. Heat a 10” cast-iron skillet over medium-low heat.
Add olive oil, then onions, and cook the onions slowly, stirring occasionally, until they are golden and tender, 20 – 30 minutes (this is a good time to multi-task).
Season with salt and pepper, and stir in the sage.
In a bowl whisk together the eggs and milk, and season with salt and pepper.
Pour egg mixture into the pan, distribute the onions evenly, then sprinkle on the fontina cheese.
Transfer skillet to the oven and bake for 20 minutes or until just set (this is a good time to make the salad, set the table and slice the bread); turn on the broiler for a minute or two, until the frittata is puffed and golden. Serves 4 with a salad and No-Knead Bread.