Onion frittata with sherry vinegar sauce from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 194) by Christopher Kimball

  • Parmesan cheese
  • chives
  • sherry vinegar
  • eggs
  • whole grain mustard
  • yellow onions

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

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar and Gruyère cheese for Parmesan cheese.

  • Lepa on April 01, 2021

    This was good. My whole family liked it. Please note that the vinegar is divided. I didn't and added it all to the eggs in the beginning but that didn't ruin the dish. Also, I ran out of sherry vinegar and used red wine vinegar and that was fine.

  • meggan on February 17, 2021

    I really liked the vinegar sauce but is a frittata supposed to be so thin? I think next time I would do it in a smaller pan so it was taller.

  • ksg518 on February 01, 2021

    This was reasonably good. The advantage of this recipe (and why I can see making it again) is that, except for the chives, it consists of ingredients I almost always have. So it's essentially a pantry type dinner. I didn't have chives but did substitute some scallions for part of the onions and sprinkled the rest on top. That worked well.

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