SWEET ONION AND OLIVE EGG TART

This luscious frittata almost melts in your mouth because the onions are sweated to perfection. This dish is great for breakfast, brunch, quick supper, or as an appetizer at a cocktail buffet.  Preheat broiler to high.  Serves 2-3.

8 eggs, well beaten

1 tablespoon dried Italian herbs

Kosher salt and pepper, to taste

Vegetable oil spray

Olive oil

3 large sweet onions, thinly sliced

¾ cup black olives, sliced

¾ cup Parmesan cheese, grated

Add the herbs, salt, and pepper to the eggs and whisk again to blend. Set aside. Coat an ovenproof medium skillet with vegetable oil spray and a drizzle of olive oil. Add the thinly sliced onions to pan and cook on medium high for about 5 minutes, stirring occasionally.  Add an additional drizzle of olive oil, as needed. Reduce heat and cover to thoroughly sweat onions. Check periodically and stir, until onions are very transparent and limp. Do not brown. Arrange onions evenly in bottom of pan. Add egg mixture, olives and Parmesan on top of onions. Cover again, and reduce heat to simmer to set eggs until almost done, about 5-6 minutes. When set but still wet on top, place under broiler for 3-4 minutes or until golden and cheese has slightly browned. Remove and stick a table knife in center to check doneness. When ready, cut into 6 small triangles and serve.

Nightshade free

Gluten free

Lactose free (omit cheese)