Gruyère frittata with caramelized onions from Dinner: Changing the Game (page 161) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on November 09, 2023

    Nice taste but the red wine turned it into an unappetizing brown slab. If I repeat this I’ll skip the wine. As Zosia mentioned my onions took much longer to caramelize than the recipe suggested.

  • tmitra on December 19, 2021

    I forgot to add the wine, and it was still good! I especially liked the creamy texture.

  • Zosia on October 13, 2017

    The flavour was very good with a nice balance of onion, egg and cheese. The onions did take longer to caramelize than the recipe indicated and I needed to increase the heat to reduce the wine. Since we prefer a firm frittata, I baked it at a higher temperature. Worth repeating.

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