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Breakfasts, Vegetarian

Carmelized onion, goat cheese and olive frittata

Carmelized onion, goat cheese and olive frittata
Kirk McKoy / Los Angeles Times

It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path ... Read more

Total time: 10 minutes | Serves 1 to 2

Caramelized onions

  • 1 onion, thinly sliced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 tablespoon butter

Step 1Cook the onion and olive oil in a small skillet over medium-high heat. Season with a pinch of salt and black pepper. Cook until the onion softens, about 10 minutes, then reduce the heat to medium, add the butter and continue to cook, stirring occasionally, until the onions are a deep golden brown, an additional 15 to 20 minutes. This makes about one-half cup.

Garlic confit

  • 1 cup peeled garlic cloves
  • 1/2 cup extra virgin olive oil

Step 1Heat the garlic cloves in the olive oil in a small saucepan over medium heat until the garlic becomes soft and begins to brown. Remove from the heat and set aside to let cool. Refrigerate for storage.


  • Frittata base
  • 1/4 cup carmelized onions
  • 12 Nicose olives, pitted
  • 6 cloves garlic confit
  • 1 1/2 ounces (about 3 tablespoons) soft goat cheese
  • 1 tablespoon fresh thyme leaves

Step 1As soon as the eggs are not runny, but not completely set, distribute the onions over top in clumps, scatter over the olives and garlic cloves, and crumble on the goat cheese. Guide the eggs from the pan, so it slips evenly onto the plate and sprinkle with thyme.

Note: The toppings should be warmed before being added to the frittata. The caramelized onion and garlic confit are difficult to cook in small amounts, but keep well in the refrigerator.


Salsa verde
Salsa verde

Chocolate macarons
Chocolate macarons

Nectarine jam
Nectarine jam

Roasted halibut with tomatoes and olives
Roasted halibut with tomatoes and olives

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