A Dish Without Onions Would Be A Crying Shame

These onions are known to have a more intense flavor than fresh onions. However, when cooked slowly over low heat, storage onions mellow and become rich and savory.

Here's a tasty dish that incorporates sautéed storage onions in a savory frittata. This French-style omelet can be tossed together for a quick breakfast, brunch or light supper and is fancy enough for guests.

FRITTATA WITH ONION,

BASIL AND TOMATO

1 large or 2 small onions (about 2 cups)

3 tablespoons olive oil (divided)

1 cup fresh chopped or canned diced tomatoes*, drained

1/2 cup chopped fresh basil

6 large eggs

1/4 cup grated Romano or Parmesan cheese

Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9- or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat. Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve. Makes 4 servings.

*Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.

For more recipes, visit www.onions-usa.org or send a stamped, self-addressed, business-size envelope to National Onion Association, Department 2006, 822 7th Street, Suite 510, Greeley, CO 80631. Storage onions give this healthy French-style omelet a healthy dose of flavor.

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