Preheat the oven to 350 degrees F.

Step 1

Carmelize onions: start by heating olive oil to medium heat in a large skillet, add the thinly sliced onion, sea salt, and black pepper. Continue to stir the onions to coat with the olive oil and the onions will start to “sweat” — do this for about 5 minutes. At this point, the onions are soft and will be translucent.

Reduce heat to medium-low and continue to cook onions about 15–20 minutes, they’ll start to turn golden brown. The edges will start to brown and the onions may stick to the pan, this is okay, just add a tablespoon or two of water to scrape up the caramelized bits (flavor!).

Continue this process until the red onions look as pictured, slightly purple, yet golden brown — about another 15 minutes of cooking — have reduced significantly. They’ll be sweet to smell and taste.

Step 2

While the onions are caramelizing, whisk the eggs together with salt, pepper, and nutritional yeast.

Step 3

In a serving pan that’s been greased with a little olive oil, I use the Le Creuset skillet, add the caramelized onions, then pour the whisked eggs on top.

Step 4

Bake for 10 minutes. Take the frittata out of the oven and then add the thinly sliced pear slivers on top. Arrange the pear with the presentation in mind, since this will be the top.

Step 5

Continue baking for 10 minutes or until the edges are golden brown.

Serve hot with greens or any other side dish component to make this a meal.

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop, store in the fridge for up to 1 week.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped



Source link

Leave comment

Your email address will not be published. Required fields are marked with *.