Thursday, June 13, 2013
caramelized shallot and thyme frittata topped with buffalo mozzarella
For lunch today I made this caramelized shallot and thyme frittata topped with buffalo mozzarella. The honey sweetened thyme shallots add a subtly sweet and aromatic depth to this dish, making it an absolute pleasure to eat. Perfect on its own, or add a green salad and call it a meal. Enjoy!
2 free range eggs, lightly beaten
2 tbsp butter (or olive oil)
5 shallots, roughly chopped
a handful of fresh thyme, roughly chopped
1 tbsp honey
1/2 cup fresh buffalo mozzarella, roughly torn in to pieces*
*Parmesan, cheddar or havarti works well, or leave it out completely if you are dairy free.
Preheat the oven to 200°C
In a skillet on medium heat, melt the butter until sizzling. Add the shallots, thyme and a pinch of salt and pepper. Saute until translucent. Turn the heat to low, then drizzle the honey on top.
Continue to cook, while stirring every minute or so until lovely and caramelized, about 8-10 minutes. You can also add a little water if it starts to stick to the bottom.
Transfer the shallots in to a pie dish, and spread out evenly. Pour the egg mixture on top, then top with the buffalo mozzarella.
Bake in the oven until cooked through, and slightly golden on top.
*you can easily double or quadruple the recipe if you wish to serve more.
*dairy free (without the cheese topping)