[xJones]

Carlo, good man, you are a blessing as always. However if you don't add me to your low-carb ping list, I shall have to add YOU to my high protein diet.

LOL, let's go for it!

[carlo3b]

Caramelized Onion Frittata

• 1/4 cup pure olive oil
• 5 small yellow onions, thinly sliced
• 1 can (14 1/2 oz.) whole peeled tomatoes, completely drained, and chopped
• 1/4 pound smoked ham, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbs.. minced fresh parsley
• 1/2 tsp. dried marjoram, crumbled
• 1/4 tsp. dried basil, crumbled
• 1/4 tsp. salt
• large pinch pepper
• 6 large eggs
• 2 tbs. butter


1) Heat oil in a medium skillet over medium high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes.
2) Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring continually.
3) Remove onions and tomatoes from skillet with a large slotted spoon and discard drippings.
Let tomato onion mixture cool to room temperature.
4) Add ham, cheese, parsley, basil, salt and pepper to the cooled tomato onion mixture; mix lightly. Whisk eggs in a small bowl and then stir into ham mixture.
Heat broiler.
5) Melt butter in a heavy, ovenproof 10 inch skillet over medium heat. When the butter foam subsides, reduce heat to low.
6) Add egg mixture to the melted butter in the skillet and spread in an even layer. Cook, without stirring, over very low heat until all but the top 1/4 inch of egg mixture is set, about 8 to 10 minutes. Test by gently shaking the skillet.
7) Place under broiler, about 4 inches from the heat, and cook until the top of the egg mixture is set, about 1 to 2 minutes. Do not let top brown or frittata will be dry.
May be served hot, room temperature or cold.

Makes 6 to 8 appetizer servings or 3 to 4 luncheon servings.