There's also a milder version without the chipotle, but I reached for the heat.
The label mentions using the onions as a condiment on burger and for sure it would be great on that. And it mentioned mixing the onions into meatloaf - that would be good, too. So of course I went in a different direction. No beef. No meat at all. I decided to use the onions in a frittata.
This recipe makes a small frittata - in an 8-inch skillet. If you prefer something larger, you can easily double or triple the recipe to fit into a larger pan.
Frittata with Chipotle & Onion
1 small potato, thinly sliced.
Pinch of salt
1/4 medium tomato, diced
1 tablespoon onion jam
1/2 cup cheddar cheese
Sour cream (for garnish, if desired)
Heat the oven to 350 degrees.
Heat an 8-inch cast iron skillet on medium heat. Add the butter and when it is melted, add the potatoes. Cook them for a minute or so, moving the pieces around and flipping them over so they begin cooking evenly.
Break the eggs into a small bowl, and beat with a fork until blended. Add the salt and diced tomato and stir to combine. Pour this mixture over the potatoes in the pan. Dot the chipotle onions on top distributing them evenly.
Put the pan in the oven and cook until the eggs are set - about 15 minutes. Top with the cheddar cheese and place back into the oven just until the cheese melts. You can switch the oven to broil if you want to speed up the process.
Since there's melted cheddar cheese on top, this isn't the sort of fritatta that you'd flip out of the pan. Instead, let it cool a few moments, then cut it in wedges and serve from the pan. Garnish with sour cream, if desired.
This is also good served at room temperature.
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