mushroom, chicken & camembert frittata with caramelised onions
As I sit here (post yoga glow on) it is hosing down outside my window, with thunderstorms on the way – ah yessss, Auckland in the spring-time! So, basically great timing for this simple comfort-food frittata recipe. If by some miracle the weather clears, it also makes a great picnic lunch, but assuming it stays the same, you can hunker down and tuck into it’s cheesy depths, loaded with sweet caramelised onions, chicken, earthy mushrooms, nutty Gruyere and rich Camembert. It is incredibly easy to make, and although perfect for a quick mid-week dinner, also makes a brilliant weekend brunch or lunch.
Right, oh my God, why am I still sitting here I have so much to do! I have to pick up the (stupid) lawnmower from the repair shop, get back in time to meet the knife-sharpener man (mine are dire), and get all of my recipes prepped and ready for a Cuisine shoot tomorrow. At the same time there is the cookbook launch to coordinate, new website to finish off, preparation for the arrival of the men/boys from Melbourne and Welly (hurrah!!!), and somewhere in there trying to get to a hairdresser so that I can pretend to look poised, polished and in control…bahahahaha. Stay dry 🙂
¼ cup olive oil
5 medium red onions, peeled and sliced – aim for thin slices
¼ teaspoon salt
2 tablespoons balsamic vinegar
2 teaspoons caster sugar
sea salt and black pepper to taste
small pinch chilli flakes, optional
Heat olive oil in a big heavy based pot. Add onions and salt and cook over a medium heat for 25-30 minutes until nice and soft, stirring every once in a while so that they don’t catch on the bottom. In between stirring, half cover with the pot lid – I always rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely. After half an hour add balsamic vinegar and sugar, remove lid completely and cook a further 10 minutes, stirring occasionally. If you like a little heat, throw the chilli flakes in now too. Once you add the sugar the onions will brown up more and go more caramelisey – if your heat is a little low, you might want to increase it a bit now. If the onions seem a little dry add an extra tablespoon of olive oil and stir through then season with salt and black pepper. Leave to cool then spoon into a sealable jar or container. Makes 1 1/2 cups
1 tablespoon butter
2 tablespoons olive oil
350grams mixed mushrooms, large ones sliced, smaller ones halved
250grams cooked chicken, shredded
¾ cup caramelised onion (use store bought or see recipe above)
1/3 cup cream
½ cup grated Colby, Gruyere or Edam cheese
100grams Camembert, sliced
sea salt and freshly ground black pepper
2 tablespoons parsley leaves to garnish
Tomato chutney to serve
Preheat the oven to 180˚C. Melt the butter with the oil in a deep 25cm heavy based frying pan that is suitable to go in the oven. Add the mushrooms, season well with salt and pepper and cook over a medium/high heat for 10 minutes. Add the shredded chicken and caramelised onions to the pan, and stir gently to combine. Whisk the eggs with the grated cheese and cream and pour into the frying pan over the mushrooms, chicken and onion. Cook over a medium heat for five minutes until the egg is just setting around the outside edges, lay the camembert slices on top then transfer to the oven and cook a further 20 minutes until the frittata is puffy and golden. Serve garnished with parsley, sliced in wedges with a small green salad and your favourite tomato chutney. Serves 6-8
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