Cheddar Frittata With Bourbon Onions And Kale + Pistachio Pesto

This is a fluffy and incredibly flavorful frittata perfect for brunch or even dinner!

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Servings: 6

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

2 1/2 tablespoons unsalted butter

1 medium red onion, thinly sliced (about 1 cup)

1/2 tablespoon dark brown sugar

3/4 teaspoon kosher salt

3/4 teaspoon coarse black pepper

splash bourbon

6 large eggs

2 tablespoons half-and-half

1/2 cup grated sharp white cheddar cheese

kale & toasted pistachio pesto (recipe follows)


1In a medium skillet, heat 1 tablespoon of the butter over low heat. Add the onions, brown sugar, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes.

2Pour in the splash of bourbon and cook for an additional 5 minutes.

3Position a rack 4 to 6 inches from the heat and preheat the oven to broil.

4In a bowl, whisk together the eggs, half-and-half, and remaining 1/2 teaspoon each salt and pepper.

5In a large nonstick broiler-proof skillet, melt the remaining 11/2 tablespoons butter over medium heat. When the butter begins to foam and sizzle, pour the egg mixture into the pan.

6Evenly drop in the caramelized onions and cheddar, and dollop the pesto overtop. Using a heatproof spatula, pull up the sides of the egg mixture and tilt the pan so the runny uncooked egg on the top goes to the bottom of the pan. Continue doing this until the frittata is mostly cooked through but still slightly liquid on top, 1 to 2 minutes, and then place the entire pan under the broiler.

7Cook the frittata for 2 to 3 minutes, keeping the oven door slightly open and rotating the pan to get even heat if necessary. Keep a close eye, as the frittata can burn easily under the broiler. The frittata is done when it’s very fluffy and golden brown on top.

8Cut into wedges and serve. Top with roasted potatoes if desired.

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