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Caramelized Onion Frittata with Artichoke Hearts, Zucchini, and Goat Cheese

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Eggs are amazing. There, I said it. You can do so many things with eggs, and they work for every meal. Frittatas are a great fridge cleaner – if you have some vegetable odds and ends, you can just throw them into the veggie saute mix before combining them with the eggs. For example you could add peppers, asparagus, leftover baked potato, or any kind of precooked meat (sausage, ham/canadian bacon/regular bacon, etc.)


For this frittata, I used zucchini, onion, and artichoke hearts (I LOVE artichoke hearts). Oh, and quite a bit of goat cheese because I also LOVE goat cheese. And goat cheese makes everything better. Well really any cheese… I digress.


The frittata comes together super quick, and with a finishing zap under the broiler, this parmesan topped fluffy egg ensemble can be eaten hot out of the oven, warm, or even cold the next day.


Look at that crispy golden brown top, flecks of warm gooey goat cheese. Serve this with a salad and you got yourself a meal!


Caramelized Onion Frittata with Artichoke Hearts, Zucchini, and Goat Cheese
recipe from The Heart of the Plate by Mollie Katzen
makes 4-5 servings

8 large eggs (I used 6 whole eggs and 2 egg whites)
3 tablespoons olive oil
1 medium-large onion minced
pinch of dried thyme, pinch of dried sage (I didn’t have sage so substituted oregano)
2 small zucchini, cut into 1/8-inch thick coins
1 16oz can artichoke hearts, rained, rinsed, quartered and dried with paper towel
1 teaspoon salt
1 tablespoon white wine vinegar
black pepper
5 oz soft goat cheese
nonstick cooking spray
1/4 cup grated or shredded parmesan cheese

Break eggs into large bowl, cover, and let rest at room temperature while you prepare other ingredients

Place a medium ovenproof skillet over medium heat and add 1 tablespoon of the olive oil. Add anion and herbs. Cook stirring often until onion is translucent. Add zucchini and artichoke hearts, plus 1/2 teaspoon of the salt. Cook for another 8-10 minutes stirring often until zucchini is tender. Stir in vinegar and black pepper and remove from heat.

Beat eggs with whisk until smooth and add remaining 1/2 teaspoon salt as you go. After the veggies have cooled a bit, add them into the egg mixture, crumble in the goat cheese and stir until blended.

Turn on your broiler with the rack in the upper half of the oven. Clean and dry the skillet, spray it with nonstick spray and return it to the stove over medium heat. When the skillet is hot, add remaining olive oil, let it heat for 30-ish seconds, and swirl to coat the bottom of the pan. Pour in veggie egg mixture and let it cook undisturbed over medium heat for 3-4 minutes, or until the edges start to set.

Sprinkle top with parmesan cheese, then transfer the skillet to the oven and broil for 3-4 minutes or until the frittata is firm in the center and golden brown on the top. Keep an eye on it because it can burn very quickly. Remove from oven and run a rubber spatula around the edge to loosen the frittata. Slide or invert it onto a large plate or cutting board and cut into wedges.



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