Easy Cilantro Onion Egg Recipe (Frittata) with Photos
This is a recipe which fancies up scrambled eggs, but not as an omelet. Since onions and garlic are on the list of super foods which provide fiber, flavonoids, and cardiovascular benefits. However, they taste fantastic and belong in food even if they were not super-food. The cilantro brings our taste buds to the Caribbean, which is always a good thing. Also, it adds a burst of color contrast, which satisfies our need for visual excitement. Nonetheless, the ultimate recommendation is that these eggs are bottom line YUMMO!
Obviously, do the multiplication to expand this recipe for more than one person.
Frying pan - about 9 inch (23 cm) diameter. This is not an omelet, so a regular frying pan is all one needs.
Small bowl and spoon
Knife and cutting board
Flipper, also known as a spatula or turner
Optional: a second flipper or a dinner plate
Cheese grater or Microplane grater sized coarse
I Love Microplane Graters
A friend hipped me to these graters and they sure beat the 4-sided graters of my mom's day. I love the small size particles they can make.
All of these graters are razor sharp. Be careful when you are using them and when you are washing them.
This is a coarse grade of microplane.
- 2 to 3 Tablespoons olive oil, (or other vegetable oil)
- 2 eggs
- 1/4 of white or yellow onion, about 1/4 cup
- 1/4 cup fresh cilantro
- about 1 ounce cheese, (Swiss, Parmesan, or provolone)
Cilantro and Onion Eggs Ingredients
- Gather all ingredients before starting because you will continue preparing quickly as the cooking begins.
- Pour the olive oil into the frying pan so that there is a coating of oil about 1/8 inch (1/2 cm) over the entire bottom of the pan. Cut the onion into very thin wedges. The pieces should be about ¾ inch (2 cm) long and thin. Sprinkle them evenly over the bottom of the pan.
- Put the frying pan on the burner and turn to the middle medium heat. Do not use “medium-high,” that is too hot. The goal is to slowly brown the onions to a partial golden or light brown on the edges. The ingredients should not be sizzling and crackling. If they are, turn the heat to a lower level. This is the longest part of the cooking.
- While you are keeping one eye on the frying pan, rinse and chop the cilantro. I am not a stickler for patting it dry, but you may do that before the chopping. Keep it to the side.
- Next, break the eggs into a small bowl and whip them with the spoon, a whisk, or a fork. Keep to the side.
- When the onions are browned, pour the scrambled eggs evenly over them in the frying pan. Then sprinkle the cilantro evenly over the eggs. Do not change the heat setting.
- It should take only a minute or 2 for the eggs to be pretty well cooked on the bottom. They should be solid enough to make a sort of large disk, like a plate or a Frisbee ® which stays together as you shake the frying pan lightly from side to side. However, the top should still look wet. Now it is time to flip the egg Frisbee so that the top is cooked.
- If you feel competent with one turner, use that to lift the egg Frisbee and flip it over in the pan. For instructions on how to flip a frying ‘disk” of food with either 2 turners or a dinner plate, go here.
- Stay right at the stove, because it will take only a minute or less for the top to cook sufficiently.
- Slide the eggs directly onto a dinner plate. If you wish to add cheese to the top as the photos show, grate the cheese directly onto the hot eggs. This makes for a fresh and softened cheese garnish.
This dish can be considered a frittata. When I was learning to cook, the word frittata would have scared the beans out of me, as I am not of Italian descent and had never heard the word while growing up. However, when scrambled eggs are fancied up with veggies, cheese, or meat and not folded over, they probably are a frittata.
There are four basic features to a frittata. First, all the extra goodies are added to the beaten RAW eggs, rather than placed on top of a cooked disk of eggs. Second, a frittata is cooked on a low enough heat so that the bottom cooks but the top remains wet and uncooked (for a while.) Third, a frittata is flipped or baked to get the top cooked. Last, a frittata for a family or group larger than one is often cut into pie-like wedges. Obviously, as this is a recipe for one, the entire frittata goes on a single plate. To make this for more than one, choose a larger frying pan and do the multiplication to all the ingredients.
Suggestions for accompaniments
Thick whole grain bread or rolls
Fresh citrus fruit and mango or papaya
Photos and text copyright 2012 Maren Morgan.
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