Baked Onion-Walnut Frittata

1. 1

   In a large skillet, warm the olive oil over medium heat and then add the onions and cook, stirring, until they soften, about five minutes or so. Then add 1/2 teaspoon sea salt, the thyme and the minced garlic. Turn the heat to low and cover. Cook, stirring frequently, for another 30 to 40 minutes, or until the onions are very soft and lightly colored but not browned.

2. 2

   Preheat the oven to 350 degrees F.

3. 3

   Add the olive oil to a large skillet, ideally cast iron, brushing the sides with the oil. Then place the pan in the hot oven for five minutes.

4. 4

   While the pan is heating up, whisk the eggs in a large bowl. Season with salt and pepper and whisk in the yogurt. Then stir in the melted onions (above), the walnuts and the parsley.

5. 5

   Remove the skillet from the oven and pour in the egg mixture. It should sizzle. Return the skillet to the oven and bake until puffed and lightly colored, about 30 minutes. Serve hot, warm, or at room temperature.

* Per serving · 4 servings · Values may vary.