Onion Frittata with Goat Cheese and Arugula

Ingredients

yellow onionthinly sliced

4 large

butter

Dairy-freeolive oil

4 tbsp4 tbsp

sea salt

1/2 tsp

sherry vinegar

4 tbsp

eggs

Veganflax egglet sit 15 min to thicken

24 large24 tbsp ground flaxseed + 18 tbsp water

heavy cream

Dairy-freefull-fat coconut milk

12 tbsp12 tbsp

salt

1 tsp

black pepper

1 tsp

goat cheesecrumbled

Dairy-freenutritional yeastadd squeeze of lemon juice

4 oz4 oz

arugula

8 cup

olive oil

4 tbsp

lemon juice

4 tsp

lemon zest

2 tsp

stone ground mustard

1 tsp

black pepper

1/2 tsp

salt

1/2 tsp

Method

1. 01Preheat oven to 425°F.
2. 02Heat a 10-inch cast iron skillet over medium-low heat. Add butter and onions, sprinkle with sea salt, reduce to low, and cook until soft and starting to brown, 25 to 30 minutes.
3. 03Add sherry vinegar and scrape up any browned bits.
4. 04Whisk eggs, heavy cream, salt, and black pepper without overbeating. Pour into the skillet and let cook until sides begin to set.
5. 05Sprinkle goat cheese over egg mixture and transfer skillet to oven. Bake until puffed and starting to brown on top, 10 to 12 minutes.11 min
6. 06While frittata bakes, place arugula in a bowl. Whisk together olive oil, lemon juice, lemon zest, mustard, black pepper, and salt. Toss with arugula.
7. 07Cool frittata slightly, top with arugula salad, and serve.

Fits

• Vegetarian
• Gluten-free