Baby Vidalia Frittata

  • Yield: 6 servings

Use 1 1/4 cups sliced green onions if you can’t find the little bitty Vidalias.


2tablespoons olive oil
4 baby Vidalia onions, thinly sliced (white and green parts)
8large eggs, beaten
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
1cup shredded sharp Cheddar cheese
Fresh flat-leaf parsley, chopped


  1. Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler.
  2. Heat the olive oil in an ovenproof, nonstick 10-inch skillet over medium heat. Add the sliced onions and cook, stirring often, for 6 minutes, or until soft. Arrange the onions evenly over the bottom of the skillet.
  3. Combine the eggs, salt, and pepper in a medium bowl. Pour over the onions. Cook, uncovered, over low heat for 9 minutes. The center of the frittata will still be wet.
  4. Sprinkle the cheese over the top of the frittata and broil until the cheese is melted and the eggs are cooked, about 1 minute. Sprinkle with the parsley before serving.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.