Shallots are often used to support bolder flavors, but prepared properly-for example, charred and caramelized a bit in this delicious frittata-they have enough character to take the starring role. If you have capers, add a few (rinsed) to give an occasional surprising briny jolt.
Recipe courtesy of Cooking Channel
Print
Total:
30 min
Active:
5 min
Yield:
4 to 6 wedges
Level:
Easy

Ingredients

  • 1 tablespoon unsalted butter
  • 3 large shallots, peeled, halved and sliced into 1/8-inch-thick half-moons (about 8 ounces)
  • Kosher salt
  • 2 tablespoons chopped fresh parsley
  • 8 eggs
  • 4 ounces cream cheese, at room temperature
  • Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Melt the butter in an oven-safe 10-inch nonstick skillet over medium-high heat. Add the shallots and 1/4 teaspoon salt and cook, stirring occasionally, until the shallots are browned on the edges, about 5 minutes. Reduce the heat to medium, add the parsley and cook until the shallots are softened and slightly more browned, 5 more minutes. Whisk together the eggs, cream cheese, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour the egg mixture into the skillet, stir with a rubber spatula to combine and cook until the bottom sets, about 3 minutes. Transfer the skillet to the oven and bake until the frittata is mostly firm (it should jiggle slightly when shaken), 4 to 6 minutes more. 

Remove the frittata from the oven and let cool slightly before sliding it out of the pan. Slice into 4 to 6 pieces and serve. 

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