I’m a morning person. I like to get up, get moving & get things done. No morning caffeine needed, just some exercise & a shower & I’m set. I would skip breakfast altogether if I didn’t know how bad that was for you. Eating breakfast helps your body get back into calorie burning mode after resting & restoring all night. So I do eat breakfast, but it is a quick, light breakfast of fresh fruit & yogurt or fresh fruit & some raw almonds. And I’m usually standing at the island in the kitchen, going through mail, putting together a shopping or To-Do list or cleaning out the dishwasher in the few minutes it takes for me to eat said breakfast.

But sometimes, we have the kids over or weekend visitors & Eric makes a wonderful breakfast for everyone. Here’s our current fave for a sit-down breakfast!

Carmelized Onion & Goat Cheese Frittata

Carmelized Onion & Goat Cheese Frittata (adapted from an article in the Hartford Courant Newspaper)   Serves 2

Ingredients:

• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 tablespoon brown sugar
• 4 eggs
• 2 teaspoons cold water
• 1/4 teaspoon kosher salt
• 4 teaspoons butter
• 1/4 cup crumbled goat cheese

Heat the olive oil in a skillet over medium-high heat. Add the onion. When the onion starts to soften, season it with a pinch of salt and pepper. Reduce the heat to medium and add the 1/2 tablespoon of butter. Cook the onion, stirring it occasionally, for 5-10 minutes. Add the brown sugar, stirring it in and continue to cook for another 5-10 minutes, until the onions are a deep brown color. Remove them from the heat and set them aside.

Adding some brown sugar to the onions is a shortcut to lessen the time needed to carmelize the onions.

Beat the eggs, water and salt with a fork in a bowl until they are well combined.  Heat the 4 teaspoons of butter in a 9- or 10-inch non-stick skillet over medium-low heat until it is melted, about 2-3 minutes.  Do not let it brown or sizzle. Pour in the eggs and gently shake the pan (don’t swirl) until the sides of the egg mixture are set.

Add the egg to the melted butter in the pan.

Using a heat-proof rubber spatula, draw the set edges of the egg mixture inward, away from the sides of the pan. Tilt the pan to allow the raw egg to fill the open space at the edges of the pan. Continue to push the cooked egg to the center & tilt the raw egg into the open spaces until almost no raw egg runs when you tilt the pan.

Scrape the cooked egg into the center and tilt the pan for the raw egg to flow into the opening.

Sprinkle the carmelized onions and crumbled goat cheese on the eggs, evenly distributing them and using as much of the toppings as desired. Remove the pan from the heat and slide the frittata onto a serving dish. Season with additional salt & pepper if desired. Serve immediately.

Mmmm!

Eggs are my choice when I’m not doing a quick breakfast.  ~Linda

Carmelized Onion & Goat Cheese Frittata (adapted from an article in the Hartford Courant Newspaper)   Serves 2

Ingredients:

• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 tablespoon brown sugar
• 4 eggs
• 2 teaspoons cold water
• 1/4 teaspoon kosher salt
• 4 teaspoons butter
• 1/4 cup crumbled goat cheese

Heat the olive oil in a skillet over medium-high heat. Add the onion. When the onion starts to soften, season it with a pinch of salt and pepper. Reduce the heat to medium and add the 1/2 tablespoon of butter. Cook the onion, stirring it occasionally, for 5-10 minutes. Add the brown sugar, stirring it in and continue to cook for another 5-10 minutes, until the onions are a deep brown color. Remove them from the heat and set them aside.

Beat the eggs, water and salt with a fork in a bowl until they are well combined.  Heat the 4 teaspoons of butter in a 9- or 10-inch non-stick skillet over medium-low heat until it is melted, about 2-3 minutes.  Do not let it brown or sizzle. Pour in the eggs and gently shake the pan (don’t swirl) until the sides of the egg mixture are set. Using a heat-proof rubber spatula, draw the set edges of the egg mixture inward, away from the sides of the pan. Tilt the pan to allow the raw egg to fill the open space at the edges of the pan. Continue to push the cooked egg to the center & tilt the raw egg into the open spaces until almost no raw egg runs when you tilt the pan.

Sprinkle the carmelized onions and crumbled goat cheese on the eggs, evenly distributing them and using as much of the toppings as desired. Remove the pan from the heat and slide the frittata onto a serving dish. Season with additional salt & pepper if desired. Serve immediately.