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Christopher Kimball’s Onion Frittata with Sherry Vinegar Sauce Photograph by Connie Miller of CB Creatives courtesy of Little, Brown and Company, New York

Christopher Kimball’s Onion Frittata with Sherry Vinegar Sauce Photograph by Connie Miller of CB Creatives courtesy of Little, Brown and Company, New York )

Farmers Market Eggs (Easier Than Raising Hens)

Published Jul 10, 2019 • Last Updated 04:50 pm, July 09, 2019

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I sometimes have this fantasy about hosting a few hens in my backyard so I can have fresh eggs whenever I want them. And the reality of it is, I don’t have the space for a chicken coop and I don’t have the time to tend to them.

That’s why I rely upon my local farm, which sells fresh eggs from happy hens at our farmers market.

One of my favorite ways to make eggs—for breakfast, lunch or dinner—is in a frittata. This particular frittata recipe comes from Christopher Kimball’s Milk Street: Tuesday Nights. It’s a fun read with lots of great recipes, and includes these chapters, “Fast,” “Faster,” and “Fastest.”

This comes from the last chapter, which makes it “fastest.” From kitchen to table in 25 minutes, it’s an ideal recipe for when you’d rather be outside in the nice weather than in the kitchen. With its simple but elegant sherry vinegar sauce, this frittata is good enough for company, too.

Onion Fritata with Sherry Vinegar Sauce

Excerpted from Milk Street: Tuesday Nights

Copyright © 2018 by Christopher Kimball

Used with permission of Little, Brown and Company, New York All rights reserved.

Start to Finish: 25 minutes

Serves: 4


8 large eggs

Kosher salt and ground black pepper

4 tablespoons (½ stick) salted butter,

cut into 4 pieces, divided

1 medium yellow onion, chopped

(about 1 cup)

1 medium garlic clove, finely grated

¼ cup, plus 1 teaspoon sherry vinegar

1 ounce grated Parmesan cheese (½ cup)

4 tablespoons minced fresh chives,


1 tablespoon whole-grain mustard



Cookbook author Deborah Madison’s unhurried and unfussy approach to cooking inspired this recipe for turning basic eggs into a rich and satisfying meal. The sautéed onion gives the frittata a sweet succulence that is complemented by a butter-vinegar sauce and fresh chives. If you like, use red wine vinegar in place of the sherry vinegar and 2 ounces (½ cup) shredded Gruyère cheese instead of Parmesan. A pile of simply dressed greens and a crusty baguette make a great accompaniment. Don’t use a conventional skillet; nonstick is essential for helping the frittata slide out of the pan with ease.

• Heat the oven to 325°F with a rack in the upper-middle position. In a large bowl, beat the eggs with ¾ teaspoon salt and ½ teaspoon pepper.

• In a 10-inch oven-safe nonstick skillet over medium-low, melt 1 tablespoon of the butter. Add the onion and ½ teaspoon salt, cover and cook, stirring occasionally, until softened and moisture is released, about 5 minutes. Uncover, increase heat to medium-high and cook, stirring, until well browned, about 10 minutes. Stir in the garlic and 1 teaspoon of sherry vinegar. Cook until the vinegar has evaporated, 30 to 60 seconds.

• Pour the eggs into the skillet and cook, using a silicone spatula to push and stir from the edges to the center, until the eggs begin to set, about 1 minute. Transfer the skillet to the oven and bake until just set, 3 to 5 minutes. Remove from the oven and sprinkle with the Parmesan. Return to the oven and bake until the cheese melts, about 1 minute.

• Run the spatula around the edge and under the frittata to loosen, then slide onto a serving plate. Sprinkle with 2 tablespoons of the chives. Set the empty skillet over medium-high, add the remaining ¼ cup vinegar and simmer until reduced to 2 tablespoons, 2 to 4 minutes. Off heat, stir in the mustard and remaining 3 tablespoons butter a piece at a time until melted. Stir in the remaining 2 tablespoons chives, then taste and season with salt and pepper. Cut the frittata into wedges and serve with the sauce on the side.

Christopher Kimball’s Onion Frittata with Sherry Vinegar Sauce Photograph by Connie Miller of CB Creatives courtesy of Little, Brown and Company, New York

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