Perfect for a weekend breakfast, this onion frittata uses slow-cooked onions for the base and a light arugula salad for a finish.
1 large yellow onion
1 tablespoon butter
1/8 teaspoon sea salt
1 tablespoon sherry vinegar
6 large eggs
3 tablespoons heavy cream
¼ teaspoon salt
¼ teaspoon black pepper
1 ounce crumbled goat cheese
2 cups arugula
1 tablespoon olive oil
1 teaspoon lemon juice
½ teaspoon lemon zest
¼ teaspoon stone ground mustard
⅛ teaspoon black pepper
⅛ teaspoon salt
Find it online: https://naturallyella.com/onion-frittata/