Frittata

I was responsible for a meal at our gathering of 12 in Ithaca. A frittata is a flat omelet. It is drier than an omelet. They're great hot or warm or cold the next day.

Carmelized Onion & Roasted Garlic Frittata

4 medium onions
3 heads garlic
3 T extra virgin olive oil
2 T butter
18 eggs
pinch nutmeg
salt & pepper
8 oz. monterey jack cheese, shredded
3 T romano cheese

Day before: Cut 1/2 inch from top of whole garlic heads. Arrange heads on foil sheet. Drizzle each head with 1 t. olive oil, add salt & pepper. Fold foil into sealed package. Roast in the oven for 40 minutes at high (450 degrees) heat. Meanwhile, halve onions & slice thinly. Melt 2 T butter in 2 T olive oil. Add onions, salt & pepper & cook over slow heat while the garlic is cooking. Cook until onions are soft & carmelized to a soft brown.

Put garlic heads -- foil package & all -- and onions in plastic storage containers.

45 minutes before serving: Squeeze garlic cloves out of papery head into a large bowl. Break 18 eggs into the same bowl & mix, using a whip, hand blender or beater. Add pinch nutmeg (fresh is great!) and salt & pepper.

In a large non-stick fry pan (preferably one with a metal handle as you will be putting frittata under the broiler) over low to medium heat, spread the cold carmelized onions evenly. (The butter & oil you used to carmelize the onions will be the fat that keeps the frittata from sticking.) Spread the shredded cheese evenly over the onions. Pour the egg/garlic mixture over the onions & cheese. Sprinkle the romano over the top.

Cook (moving the pan if need be to cook the bottom evenly) until the bottom is browned (use a spatula to check). Put pan under broiler & watch carefully until top is browned. Put a knife into the center. If interior eggs are still runny, place pan into a 350 degree oven for 10 or 15 minutes until frittata is cooked through.

Serve immediately, with good bread & fruit or green salad.