Caramelized Onion, Mushroom and Ricotta Skillet Frittata

Instructions

• 1

  Before you start, check that your 28cm cast iron skillet fits in the oven. Melt the butter in the skillet over medium heat. Add the onions and salt and cook, stirring occasionally, for 10 minutes, or until starting to brown. The salt helps draw moisture out of the onions.

• 2

  Add the sugar and vinegar and cook, stirring occasionally, for 3 minutes.

• 3

  Cook, stirring occasionally, for 5 minutes, or until softened. Set aside in a bowl to cool slightly. Wash and dry the skillet.

• 4

  Then add the remaining salt, pepper, thyme and onion mixture and stir to combine.

• 5

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Place the skillet over medium-high heat and add the remaining butter. Swirl to coat the base and side, this prevents the frittata from sticking.

• 7

  Pour the egg mixture into the skillet and crumble the ricotta over the top.

• 8

  Once preheated, place the skillet in the oven cook for 20 minutes.

• 9

  The frittata should be golden brown. If not, cook it a little longer.

• 10

  Stand for 10 minutes to cool slightly.

• 11

  Serve with a salad.