Three-Onion Frittata



  • 12 eggs
  • ½ cup Darigold whole milk
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 2 Tablespoons Darigold butter
  • ½ cup thinly sliced leeks, white and light green parts only
  • ½ cup thinly sliced red onions
  • 1 cup scallions, sliced into diagonal pieces
  • ½ cup chopped fresh herbs, such as thyme or basil


Place rack in top third of oven and preheat to 375°F. In a large mixing bowl, beat eggs with a whisk; add milk, Parmesan cheese, salt and pepper and stir to mix. Heat a large (10-12 -inch), ovenproof skillet over medium heat; add butter, leeks and red onions and sauté for 5 minutes. Add scallions and cook for another 2 minutes. Reduce heat to low and slowly pour in the egg mixture. Cook eggs without stirring until the edge just begins to set (about 3 minutes).


Place skillet in oven and bake for 20 minutes, or until edges are set in the center. Carefully flip onto a serving plate. Sprinkle with fresh herbs and serve.


Makes 8 servings