Weekend Brunch: Goat Cheese and Caramelized Onion Frittata

The culinary tour of North Fork I talked about earlier this week offered some fantastic discoveries. One of the best was a local goat cheese farmer, Catapano Dairy Farm (http://www.catapanodairyfarm.com/). It's a small, family-operated farm that makes some of the yummiest, creamiest fresh goat cheese I've ever had. In fact, in 2005 they were voted "Best Goat Cheese in the USA" by the American Cheese Society--how 'ya like them apples, er, I mean, well, you catch my drift....:)

Here are a few photos from the farm below:
Hey I know this one isn't a goat, but isn't this alpaca just the cutest thing!:)

I woke up the next morning with a real craving for a frittata with goat cheese and caramelized onions, which you saw up top. The recipe is super simple:

AROUND-THE-WAY GOURMET'S

GOAT CHEESE & CARAMELIZED ONION FRITTATA

Makes 8 servings (or 4 if you're really hungry:)

Ingredients

4 eggs

Salt and pepper to taste

1 medium onion, halved and sliced thin

3 tablespoons extra virgin olive oil

2-3 tablespoons of fresh goat cheese (any flavor you like--I used one with garlic!)

2 teaspoons fresh thyme leaves, stems removed

Instructions:

1. Preheat oven to 400 degrees Fahrenheit

2.Scramble the eggs in a bowl with a whisk or fork until well-beaten, and season with salt and pepper. Set aside.

3. Warm 2 tablespoons of the olive oil in an oven-safe skillet; add the onions. Saute on medium-low heat until the onions begin to caramelize (turn golden brown), about 10 minutes.

4. Remove onions from pan, clean pan and return to stovetop. Warm remaining olive oil on medium-low heat. When oil is warm, but not smoking, add beaten eggs to the skillet. Allow the bottom to set; don't overcook. Turn off the heat.

5. Add the caramelized onions and goat cheese. Sprinkle top with fresh thyme.

6. Place skillet in oven and allow frittata to finish cooking, about 5 minutes. Remove from oven and serve immediately.