Contributed by: NAPSA
A Dish Without Onions Would Be A Crying Shame (NAPSI) - Cooks who know their onions prefer storage onions for creating the most flavorful dishes.
These onions are known to have a more intense flavor than fresh onions. However, when cooked slowly over low heat, storage onions mellow and become rich and savory.
Here's a tasty dish that incorporates sauteed storage onions in a savory frittata. This French-style omelet can be tossed together for a quick breakfast, brunch or light supper and is fancy enough for guests.
*Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.
Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9- or 10-inch skillet or saute pan. Add onion and saute 8 to 10 minutes until golden.
Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat.
Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes.
Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.
For more recipes, visit www.onions-usa.org or send a stamped, self-addressed, business-size envelope to National Onion Association, Department 2006, 822 7th Street, Suite 510, Greeley, CO 80631.
Serving Size: Makes 4 Servings
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