Vidalia onions, those paper-skinned squatty sweet onions from Georgia, are back for a limited time. Eat them raw (they’re so mild you won’t suffer from onion after effects) while you can. Use this easy chutney recipe for preserving their goodness for months to come. You’ll dream of late spring when you slather it atop your grilled burgers in summer, your roasted vegetables in fall and your bean soups in cold weather months.
This spring vegetable dish can be called either a frittata or a crustless quiche, for those of us too lazy to make crust or simply wanting the delicious innards of a quiche without the extra starch from a pastry shell.