Leek and Caramelized Onion Frittata
Active Time: 15 minutes / Cook Time: 20-30 minutes / Total Time: 1 hr. 15 minutes
Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a high smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.
- 3 teaspoons coconut oil or ghee, divided
- 1 large yellow onion
- 1 leek
- 8 eggs
- 1/3 cup sundried tomatoes, chopped (wash off excess oil if needed in a strainer and pat dry with paper towel)
- 1 teaspoon fresh thyme or ½ teaspoon dried
- Large pinch sea salt and pepper
- Small pinch red pepper flakes, optional
- Chop the ends off of the yellow onion, and slice in half lengthwise. Peel off outer skin. Place each half flat side down and slice into 1/4 -inch half-moons. Chop the leek into 1/4 inch slices, discarding the root tassel. Wash well to get rid of the sand that gets trapped between the layers.
- Heat 2 teaspoons coconut oil or ghee in a 10 or 12 inch non-stick oven safe skillet (a cast iron skillet works well here) over medium heat. Once hot, sauté the leeks and onions until fragrant, about 3 minutes. Reduce heat to its lowest setting, cover, and let cook for 20-30 minutes. I usually check on the leeks and onions every 10 minutes or so, and quickly mix them each time. The leeks and onions are caramelized when they are sweet and browned, but not burnt.
- While onions are caramelizing, gently crack the eggs into a mixing bowl and whisk together. Fold in sundried tomatoes, thyme, and spices.
- Pre-heat the oven to 375 degrees F.
- Once the onions are caramelized, spread them evenly over the bottom of the skillet, increase heat to medium-high and pour in frittata mixture. Swirl to allow the egg to run to the edges of the pan. Once the egg begins to set around the edges, use a silicone spatula to gently pull them away from the sides of the pan, tilting the pan to let the uncooked egg run under the cooked. Let eggs set at the edges again and repeat. Repeat one more time, and then transfer the frittata to the oven and bake for 10-12 minutes, or until egg is fully cooked on top and a little puffed up.
- Let cool completely. Cut into 4 servings and transfer to an airtight container. Store in the fridge and enjoy for breakfast Days 2 and 4.
- To serve, warm in a 300 degree oven for 5 minutes or microwave for 40 seconds (optional).