This frittata gets an added flavor boost with a good dose of caramelized onions, making it a big hit for weekend brunches as well as special occasions.
You can never really go wrong by adding caramelized onions to a dish. They give just about any savory dish an instant flavor enhancement from the natural sweetness that gets drawn out when you slowly cook onions.
While frittata always makes a great weekend breakfast, it can also be a great option for a quick weeknight dinner. You can serve it with a simple green salad, on top for fun, and if it’s Sunday brunch maybe a mimosa or Bloody Mary! I often make one on Sunday and have it for breakfast, and maybe even dinner, several times during the week.
Leftover frittata is nearly as good as one that comes straight out of the oven which makes them a great option for feeding a crowd too. Not to mention that they are also good at room temperature which is what makes them a great brunch buffet dish. One frittata is enough for four to six people if it’s the main dish. If you are serving it on a brunch buffet I’d precut it into 8-10 slices since there are likely other goodies to eat with it.
How do you make a Frittata?
Once you get the ingredients ratio down, you can pretty much make a perfect frittata every time. If you have 8 eggs the possibilities are endless!
In addition to 8 eggs you’ll need a ¼ cup of milk. I generally use 1 or 2% to give the mixture a little more substance. Next, it’s a bit of dijon mustard and some salt and pepper. Whisk all of that together an then it’s just a matter of the cheese and whatever veggies or meat you want to add. I use half a cup of cheese and a cup of meat/veggies for 8 eggs. That gives you enough to get some of each in every bit without being overwhelming.
Have fun experimenting with your own flavor combos. I’d love to hear about the results in the comments or post photos on Instagram and use #urbanfoodiekitchen. Enjoy!!
things you may want for this recipe
Cast Iron Skillet – You can actually use any oven-safe low sided pan for a frittata, however, I recommend an enamel coated cast iron pan like a Staub or Le Cruset as I think it gives you the best results. And they are super versatile which makes them a kitchen must have.
Caramelized Onion Frittata
- 8 large eggs
- ¼ cup milk, 1% or higher
- 1 tablespoon dijon mustard
- ½ cup shredded swiss cheese
- 1 cup caramelized onions*
- 1 teaspoon dried sage
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 cup baby arugula or microgreens
- shredded swiss cheese for serving
- Preheat the oven. Move the rack to the middle position on the oven and preheat to 400°F. Coat a 10-12" oven-safe skillet with olive oil spray.
- Blend the ingredients. Whisk the eggs, milk, mustard, sage, salt and pepper together in a large mixing bowl until well blended.
- Assemble the frittata. Add the onions and cheese to the prepared pan. Pour in the eggs.
- Bake the frittata. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Cool. Let the frittata cool in the pan for 5 minutes, top with baby arugula or microgreens and a bit of extra shredded cheese, then slice into wedges and serve.
- Total time assumes you make the caramelized onions prior. If you are making them at the same time, add about 60 minutes to your total time and make the onions before starting the rest of the frittata.
- Leftover frittata can be stored in an airtight container in the refrigerator for 3-4 days.