CARAMELIZED ONION FRITTATA 1 tablespoon butter 1 tablespoon oil 3 onions, sliced 8 eggs 3/4 cup cream or milk cracked black pepper 1/2 cup grated aged cheddar cheese 1 tablespoon thyme leaves Place butter and oil in a 23 cm (9 inch) non-stick frypan over low heat and cook until butter has melted. Add onions to pan. Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized.

Place eggs, cream and pepper in a bowl and whisk to combine. Pour egg mixture over onions in frypan and sprinkle with cheese and thyme. Cook frittata for 5-6 minutes or until it is almost set.

To finish cooking, place frittata under a preheated hot grill for 1 minute. Cut it into wedges and serve on hot buttered toast or with a spicy chutney.

Serves 4 to 6.

VARIATIONS

PUMPKIN FRITTATA
Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs.

BLUE CHEESE AND POTATO FRITTATA
When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them. Pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs.

ANTIPASTO FRITTATA
After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette). Sprinkle frittata with cheddar and continue with the two last steps.

[The New Cook, Donna Hay]