Frittata
Sharon’s Frittata
1 large onion, finely diced
1 purple onion, finely diced
1/2 teaspoon sugar
2 leeks, finely sliced
10 eggs
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 bunch fresh Italian parsley, finely chopped
2 plum tomatoes, finely chopped
1 cup broccoli, finely chopped
1 cup baby spinach, finely chopped
Safflower oil for frying
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Caramelize onions with sugar, set aside to cool.
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Sauté leeks and add to onions.
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In large bowl, beat eggs, then add spices and seasonings.
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Combine eggs with parsley, tomatoes, broccoli, spinach and onion-leek mixture.
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In large frying pan, heat oil.
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Pour in mixture to make 1 large frittata or 2 medium omelets.
Serves 10.
