Onion Frittata with Goat Cheese and Arugula

Onion Frittata with Goat Cheese and Arugula | Naturally Ella

Post sponsored by Anolon Cookware. See below for more details.

I don’t watch a ton of television but I have a soft spot in my heart for older cooking shows. There is a realness and perfect messiness to the older shows- something that appears to be gone in our instagram-curated cooking. Of all the shows, to this day, I most adore watching Julia Child. I love everything about her approach to food and cooking- so much of it is what we still need in today’s food culture. When Anolon asked me to create a recipe for the 40th anniversary of IACP in the style of one of the original founders, I knew I wanted to create something to honor Julia.

In terms of this recipe, I’ve always found Julia’s approach to eggs to be elegant. The egg recipes and techniques are simple but the end result is perfect. There’s a grace she has with eggs, in every type of preparation. This onion frittata is my nod to that. It’s a recipe that we eat quite a bit on the weekend.

The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.

I know eggs aren’t always synonymous with cast iron but I’ve always made frittatas in my cast iron. The cast iron creates a nice bottom layer of the frittata and in terms of Anolon’s Vesta Cast Iron, it’s the perfect size of a 4-person frittata!

Read more and see the recipe.

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