Chef Brian Riggenbach from The Mockingbird Restaurant made a French Onion Frittata (see recipe below). The Mockingbird is located at 121 12th Ave N, Nashville, TN 37203. The restaurant is now open for brunch. Call (615) 741-9900 or visit www.MockingbirdNashville.com for reservations.
French Onion Frittata
2 T butter
2 c fingerling potatoes, sliced and roasted
1 T olive oil
2 ea onions, thinly sliced
1 ½ tsp salt, divided
1 T balsamic vinegar
8 ea eggs
¼ c milk
1 T Dijon mustard
salt & pepper to taste
½ c diced Gruyère cheese
1 T chopped fresh chives
½ c chimichurri (recipe follows)
Preheat oven to 400°F.
Caramelize the onions until deeply dark. Add the vinegar and scrape up the browned bits at the
bottom of the pan.
Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl.
Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the
egg mixture over the top and swirl in the chimichurri. Tilt the pan to make sure the eggs settle
evenly. Top with the cheese. Cook until the eggs at the edge s of the skillet begin to set, 2 to 4
Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the
frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the
frittata from the oven.
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