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Caramelized Onion Frittata brings homey comfort with a bit of flair. Perfect for lazy mornings or impressing friends at brunch, it proves that slow golden onions and tender eggs can make something really special with simple stuff you already have.
Back when I tried this frittata for myself, I never guessed everyone would be asking for more, even my pickiest eater.
Delicious Ingredients
- Fresh herbs like parsley or thyme: toss in for a pop of color and a fresh bite choose bright ones that smell nice
- Black pepper: gives a gentle kick grind it fresh if you want more punch
- Yellow onions: slowly cooked they get sweet and tender look for ones that feel firm without those green sprouting bits
- Olive oil: helps get the onions soft and brings a little richness I like extra virgin for fuller taste
- Salt: makes all the other flavors stand out try kosher if you have it
- Large eggs: the main event for fluffiness fresher works best
Simple Step-by-Step
- Cool Down and Slice:
- Pull the skillet from the oven and give your frittata a short rest before you slice in Warm slices are best so dig in and enjoy
- Pop in the Oven:
- Slide your skillet into a hot oven set at 350°F Bake twenty to twenty five minutes Watch for the edges to rise and the middle to look just a bit wobbly once you give it a little shake
- Add Eggs Over Onions:
- Gently pour that egg and herb mix right on top of the onions Spread things around with a spatula but don’t stir too much or you’ll lose those sweet onion layers
- Mix the Eggs:
- Whisk up your eggs with pepper, herbs, and the rest of your salt Get those yolks and whites blended nicely and fluff them up a bit
- Cook the Onions:
- Slice those onions thin pop them into a pan with olive oil and a little salt Cook slow over medium stir every now and then for maybe fifteen to twenty minutes Let them get golden and sweet the longer the better
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This one’s a family favorite now I always think of grandma showing me how slow-cooked onions turn simple stuff into something pretty magical
Smart Storage
Stick any leftover frittata in a sealed container and keep it in the fridge up to three days Warm up pieces in a skillet or oven on low because the microwave can make it rubbery For the freezer wrap tight in plastic then foil let it thaw overnight before you heat it up again
Swaps and Variations
Red onions give a new twist or you can lay in roasted peppers or a handful of spinach between your eggs and onions Crumbled feta or sharp cheddar make it extra cheesy No fresh herbs No problem Just sprinkle in dried but use half as much
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How to Serve It
Eat it warm with a crisp green salad or pile slices into a fresh sandwich for breakfast on the go Makes a comfy dinner with roasted potatoes and a snap-together yogurt dip You can also cut bite-sized pieces to serve as appetizers for guests
Recipe FAQs
- → How do you properly caramelize onions?
Slice your onions, toss them into a pan with oil and a sprinkle of salt, and let them hang out on medium. Stir often. You want that deep gold color—give it about 15 to 20 minutes. Slow and steady wins here.
- → Can I add other vegetables to the frittata?
For sure—throw in cooked mushrooms, spinach, or bell peppers before popping it in the oven. Just cook them first so things don’t get soggy.
- → What herbs work well in this dish?
Parsley and thyme are classic, but chives or basil will switch up the flavor for something fun and fresh.
- → Is it possible to make this frittata ahead of time?
Go ahead and bake it early—just keep it cold in your fridge. Want it hot again? Pop it back into the oven till it’s warmed through.
- → What cheese pairs best with caramelized onions?
Try sharp cheddar, goat cheese, or some creamy ricotta. Those will give you lots of lush, tangy goodness here.
- → Can I use red onions instead of yellow?
Yep! Red ones work too—they bring more sweetness and add nice color. Caramelize them the same as yellow onions.