“It’s a really big city, William. It’s a huge city, and Collegiate is one tiny, little dot. It’s a tiny, little, meaningless dot. It’s a huge city, and you’re going to have a huge life, and I promise you, I promise you, Collegiate means nothing. No matter what happens, no matter how mad and sad anybody gets, you’ve just got to remember how big everything is, and how far you can see.” (Waldman, pg. 180.)
Caramelized Onion and Mushroom Frittata with Fontina
2 tbsp unsalted butter
½ large Spanish onion, sliced
250g cremini mushrooms, sliced
8 large eggs
½ cup milk (I use 2%)
2oz grated fontina cheese
Salt and pepper, to taste
In a cast iron or ovenproof skillet, heat butter over medium-high heat. Add onions and cook slowly until nicely caramelized, about 45 minutes. Add the mushrooms and continue stirring until the mushrooms have browned slightly.
Heat oven to 350F.
Crack the eggs into a large bowl and whisk until well combined. Slowly add the milk. Season the egg mixture with salt and pepper, and pour into the skillet. Cook over the heat for about five minutes and then move the skillet into the hot oven.
Bake for about 25 minutes, until the eggs are mostly set. Remove from the oven. Sprinkle cheese over top and broil for an additional 5-10 minutes, until the cheese is melted and the top slightly browned. Serve immediately.