Ricotta and caramelised onion frittata

Hello everyone,

When is this rain going to go away? I know we are meant to embrace it, but I have to confess that grey skies and rain do not make me feel cheery. Quite the opposite. Anyway, I think we have had enough to fill the dam for now so hopefully it’s blue skies all the way from here....

I had a shocker of a day one day this week (the weather not helping) and got home quite late. I whipped up this frittata in no time at all and it was delicious – just the easy, comfort food I needed. The key is really fresh ingredients – fresh free range eggs and fresh ricotta really enhance the flavour. This is one of those recipes I cut out of the newspaper some time ago, from one of my favourite food writers, Matthew Evans, who always has sensible recipes. Hope you like it too!

Have a great week.

Love from Jane xx

Ricotta and caramelised onion frittata

Serves 2

What you need:
• 1 tablespoon olive oil
• 1 large onion, peeled and finely sliced
• 1 sprig thyme
• 2 teaspoons brown sugar
• 2 teaspoons wine vinegar
• 6 eggs
• 20g grated parmigiano cheese
• 50g fresh ricotta cheese (buy your ricotta fresh from a good deli on the day you are going to use it, don’t use supermarket ricotta)

What you do:
1. Heat half the oil and fry the onion and thyme over medium heat until the onion is starting to brown.
2. Add the sugar, and, stirring constantly, allow the sugar to darken slightly as it caramelises.
3. Add the vinegar and remove from the heat, stirring to dissolve the sugar. If it’s too wet, return to the stove and allow to cook until thick and jammy.
4. Heat the remaining oil in a medium-size omelette or non-stick pan over a medium high heat.
5. Whisk the eggs with the parmigiano and some salt and pepper.
6. Pour the eggs into the pan, stirring to make sure they don’t burn.
7. As the omelette starts to thicken, top with the onion and dollop the ricotta over the top.
8. Remove from the stove top, place the pan under a hot grill and brown the top of the frittata.