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Caramelized Onion and Parmesan Frittata

Caramelized Onion and Parmesan Frittata

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Will Budiaman

Caramelized Onion and Parmesan Frittata

A meal for one should be simple and delicious. Serve with a lightly dressed arugula salad on the side and some roasted potatoes for a complete meal.

Click here to see Fall in Love with Breakfast Again — at Dinner.


  • 1 small onion, sliced thinly
  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1/4 Cup grated Parmigiano-Reggiano

Caramelized Onion Frittata

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, Red Pepper, Zucchini Frittata

Caramelized onions, sautéed red bell peppers and zucchini mixed with Parmesan creates a easy frittata perfect for breakfast, lunch or dinner!

Recipe from


  • 1 white onion thinly sliced
  • 1 medium red bell pepper diced
  • 1 1/2 cups zucchini diced into matchsticks
  • 6 large eggs
  • 1/4 cup parmesan cheese grated
  • 2 tsp olive oil
  • salt
  • pepper


  1. Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
  2. In a medium bowl whisk eggs, Parmesan, salt and pepper.
  3. Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.
  4. Cook about 10-15 minutes, or until frittata is completely cooked.
  5. Serve warm, cut into 4 pieces.

Try these low carb, breakfast-stuffed tomato cups for a delicious new wa.

Making your own low carb granola is easy and delicious. This paleo low c.

This hearty and healthy grain-free hot cereal tastes great and is perfec.

No bananas were hurt in the making of this smoothie. Don’t get me wrong.

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Once you have the base recipe, you can substitute almost anything. I used a dozen eggs, caramelized a sweet potato and an onion, 2T fresh rosemary, 1T dried thyme, 1t dried oregano, and tons of salt. Used a dozen eggs in a 12" cast iron pan (make sure it's well-oiled)

I made this to show off fresh eggs I had, and looking for something simple to use what I had on hand. I think it's a great starting point, but the entire recipe could use some serious tweaking. More herbs, a tablespoon of milk or cream in the egg mix, more salt and pepper, longer cooking of the onions. Iɽ also adjust the cheese, maybe using a combination of parmesan and some French feta or chevre, or fontina or something. I tend to make fritattas with a lot more vegetables, so I'm also going to try it with more onion, caramelized. One last thing, I prefer mixing it in the pan and then shoving it in the oven, to bake- it's more even than cooking it on the stovetop, at least on my oven.

Quick recipe. The ricotta is lively and makes this an easy "fancy" breakfast dish.

I had high hopes for this recipe, but even after doubling the herbs, adding grilled red onion and sautéed mushrooms, I found the flavours to still be bland. I also found the texture to be denser than I would wish for. On the upside, the ricotta was lovely!

Yummy. Like other reviewers, I doubled the herbs and caramelized the onions. Super easy and good, but I ti think my pan was too big - 14 inches.It was a bit on the thin side, so the cooking time was perfect. Next time I will use a smaller pan.

Avery tasty way to have egg it really tastes good.Great breakfast.

The nice thing about frittatas is that you can add almost anything once you have a basic recipe. I had some young zucchini so I diced one and added it to the onions. Other modifications included fat free greek yogurt instead of ricotta, and california seasoned pepper (Penzys) to give it a little more oomph.

Nice frittata--I added more herbs, salt, 3 cloves of minced garlic, and half a red pepper, thinly sliced.

excellent, easy, savory frittata that's great for a breakfast or brunch, or light dinner. This recipe has a great blend of savory, fresh herbs that give it depth and interest. As noted by others, it's very easy to make and cooks quickly. If you assemble the ingredients the night before, you can whip this together as easily as scrambled eggs but with a much more impressive result.

This is my staple fritata. Everyone always seems so impressed! So simple. I add shredded cheese as well. Swiss works well.

This is a great simple, quick recipe. I used more herbs than it called for and used basil, parsley and oregano. I also used sweet onions and carmelized them which added a great flavor. I loved the ricotta and will try it next time with feta to add a little saltyness.

I reduced the eggs to 6 and used dried basil and sage because that's all I had on hand, but fresh rosemary. The frittata came out easily in my 12" iron frying pan. Very tasty, though I might use feta another time.

I used Foreverago15's advice and added red bell peppers and asparagus to this recipe. Carmelized onions and peppers and at least doubled the herbs. I used goat cheese the first time I made it and feta the next. We liked it with the feta best. Our 16-month-old daughter also loved it. It is good cold, as well. I was surprised at how good this was for being so simple. Also, liked Foreverago15's advice about wraping the handle of the pan in aluminum foil for baking. Why didn't I know that?! Thanks, girl!

This is a delicious breakfast/brunch recipe. Following the advice of others, I carmelized the onions. I also added a couple ounces of procuitto. The frittata was flavorful and delicious and not as many calories as a quiche. Quick and easy too. I will definitely repeat this one.

This turned out well, but I made some modifications that turned it into an almost-different recipe. I took the advice of several commenters here and doubled the herbs also carmelized the onions and added a few cloves of minced garlic. Instead of ricotta, I just used a lot of cojita cheese and baked until the top was nice and pretty-golden (ended up being more like 15 minutes -- but I have a pretty temperamental oven). Served with some very ripe avocado and fresh tomato slices -- was excellent.

This was delicious and easy to make! I added some cherry tomatoes to the onions when they were about half way done and it added a really nice burst of juice throughout the dish. The only slightly negative aspect of the actual recipe is that the cooking time was much longer than written. I think in part it was my pan, but I left it on the stove top for about 6 minutes and then it was in the oven for closer to 20 minutes. However, this did result in a nice sort of crust on the bottom and sides which was very tasty! I will make this again.

Solidly just okay. Pretty bland--and I did not double the herbs as EVERYONE suggests. I didn't really read the reviews before I made this--I know. I know. I'll def be on the lookout for a different [onion] frittata recipe.

This recipe is great! I have already made it twice. Although I made a few changes: I left out the ricotta, went easy one the parmesan, used less oil, carmelized the onions before adding them instead of just heating them for a few minutes. (I'm trying to lower the fat due to a Galbladder issue).Even with all of these changes it was still great!

We made this on a Green Egg since we are renovating our kitchen and don't have a stove/oven. Grilled the onion instead of saute. It was EXCELLENT.

Great recipe! I only made 2 changes. Used 1/3 cup sour cream instead of ricotta. Made sure to blend the sour cream into the beaten egg mixture so that it was even. Also added sautéed cremini mushrooms. Was awesome!

Great way to use up the eggs from our chickens. Didn't have fresh basil but I had pesto, so I put in about 2 tsp of it. Used goat cheese. Turned out delicious. Agree more herbs would be better. It's not the most attractive dish but certainly tasty. Good vegetarian dish.

I thought this was absolutely delicious. I did follow the advice of previous reviewers and doubled the herbs. I also added a couple cloves of crushed fresh garlic and 1/3 gorgonzola since I had it lying around. The result was incredible.

This was my first time making a frittata and I was very pleased with how it turned out. My roommates also enjoyed it one is a vegetarian and the other is my very picky boyfriend. As previously mentioned, this frittata definitely needs to bake in the oven for longer than the recipe calls for. Mine spent about an extra 7 minutes baking. I also cooked the onions for much longer than 6 minutes because I increased the amount of onion (I used 2 medium- sized onions). I also placed a few pieces of steamed asparagus on the top when I added the goat cheese (another great tip, use goat cheese instead of ricotta). I also added garlic powder and a touch of red pepper flakes. Next time, I will try adding red or yellow peppers to the onions and I think it will be delicious. I served it with a side of sour cream - amazing. One last useful tip that I learned from Rachael Ray: I was worried about the handle of my nonstick pan getting too hot because it is a rubbery material, so I wrapped it in aluminium foil to protect it. This worked like a charm.

I added butternut squash (sauteed it with the onion) and substituted thyme for the sage. Delicious!

Delicious! We added mushrooms and a little more parmesian than it called for. We also used cottage cheese for lack of ricotta, and it was really good. It had to cook in our oven a little longer than 9 minutes, but this was delicious. We will definitely make this again.

Recipe Summary

  • 1 cup diced baking potato
  • 3 tablespoons water
  • Cooking spray
  • 4 cups sliced onion (about 1 pound)
  • ⅓ cup water
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons fat-free milk
  • 6 large egg whites, lightly beaten
  • 4 large eggs, lightly beaten

Place potato and 3 tablespoons water in a small microwave-safe bowl. Cover with plastic wrap, and vent. Microwave at high 4 minutes or until tender, stirring once. Set aside.

Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally. Uncover and cook 10 minutes or until golden brown, stirring frequently. While onion cooks, add 1/3 cup water, 1 tablespoon at a time, to prevent onion from sticking to pan. Stir in potato, sage, salt, and pepper. Spoon into a medium bowl cool slightly.

Combine 3 tablespoons cheese, milk, egg whites, and eggs in a small bowl stir with a whisk. Add egg mixture to potato mixture stir well.

Wipe pan with a paper towel recoat pan with cooking spray. Pour potato mixture into pan. Cook over medium heat 7 minutes or until bottom of frittata is browned and top is almost set.

Wrap handle of pan with foil. Sprinkle remaining 1 tablespoon cheese over frittata. Broil 5 minutes or until cheese melts and top is set. Cut into wedges.

How to Make Pancetta and Onion Frittata

Start with sauteing your chopped onions with your butter. You want to cook them until they are caramelized, which can take around 7 to 10 minutes. I add in my pancetta at around the 7-minute mark to get it warmed up, and it will help flavor the onions even more.

In a bowl mix up your eggs and cheese, and then season with salt and pepper. Set aside and wait for your onions and pancetta to finish.

Take your pan with the onions and pancetta and pour the egg mixture on top. Resist the urge to stir them together. Toss in the oven and bake for around 15 minutes or until your frittata is cooked through.

Nutrition information (per serving)

Servings: 6 | Calories: 300 | Carbohydrates: 10 grams | Dietary fiber: 3 grams | Sugars: 4 grams | Added sugar: 0 grams | Total fat: 22 grams | Saturated fat: 9 grams | Cholesterol: 304 milligrams | Protein: 17 grams | Sodium: 667 milligrams

This recipe first appeared on the Kaiser Permanente Food for Health blog. Find more recipes from Kaiser Permanente at Food For Health. Caramelized Onion Frittata is a great recipe from Mollie Katzen’s newest cookbook, The Heart of the Plate.

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Recipe: Frittata with Fresh Greens, Caramelized Onions and Parmesan Cheese

I’ve been talking about leafy greens (spinach, kale, mustard greens, Swiss chard, etc.) a lot lately. They are abundant in spring and fall. They’re in a class all their own when it comes to nutrition—full of vitamins, minerals, antioxidants and fiber. We know we should eat more of them, but sometimes, it’s just hard to find new, fresh ideas for how to fit them into your daily meals. What to do with leafy greens besides sautéing them with garlic?

My new favorite way to prepare leafy greens is to make a quick frittata. (A frittata is an egg-based dish, like an open-faced omelet or a crustless quiche). This has been a quick, protein-rich lunch & dinner in our house. In addition to being a 20-minute dinner that even your kids will eat, one of the best parts is that it’s a one-pot wonder—besides your cutting board, you’ll dirty only one pan. Try it for brunch this weekend with a side of sliced pears.

  • Olive oil
  • 1 tablespoon butter
  • 1 onion, sliced
  • Fresh leafy greens (spinach, kale, arugula or mustard greens work well)
  • 12-16 eggs, beaten
  • Milk
  • Grated parmesan cheese
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil & butter in a sauté pan.
  3. Add the onion and stir. Cook on medium heat, stirring occasionally until caramelized.
  4. Add washed greens to the pan, covering over the onions. Don’t stir.
  5. Close the lid for a few minutes until the greens have wilted. In the meantime…
  6. In a separate bowl, beat the eggs with the milk & season with salt/pepper to taste.
  7. Pour the egg mixture over the greens. Don’t stir.
  8. Cook over medium heat until the sides begin to set (about 4 minutes).
  9. Sprinkle with parmesan cheese.
  10. Transfer the sauté pan to the oven, and bake for 10 minutes.

Caramelized Onion & Sausage Frittata If you’ve checked out my Facebook page, you already know I’ve got a thing for Sunday breakfast. You’d also know what I cooked this week, and that I sliced half of my thumb off with my mandoline over the weekend. See what you’re missing?! But I digress. Let’s get back to breakfast. Six days of the week, I eat plain ole eggs with toast for breakfast, and I’m more than ok with it. But things change when Sunday rolls around. That’s when I start to crave something special–maybe a breakfast burrito or home fries or a big fat Belgian waffle. Despite this urge for decadence, nothing makes me happier than enjoying my lavish breakfast spread from the comfort of my pj’s, in my own house, sipping my own coffee. While I was brainstorming things to cook this weekend, I got a sudden craving for caramelized onions. I adore caramelized onions. They are soft and sweet and incredible on sandwiches and pizza, but I’ve never tried them with breakfast. I didn’t want to risk a breakfast flop, so I paired the caramelized onions with the foods I love most at breakfast: sausage, potatoes, egg, and cheese. The meal took longer than usual to pull together, but the end result made the effort worthwhile (ten times over).

Caramelized Onion & Sausage Frittata

Serves 4 (or 6 small eaters)

  • 1 medium white onion, caramelized (see below)
  • 1 tbsp olive oil
  • S&P
  • 2 links hot chicken or turkey sausage
  • 1 russet potato
  • 3 whole eggs
  • 5 egg whites
  • Splash of milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 ounces shredded cheese (I used a blend of white cheddar and Gruyère)

Caramelized onions: Thinly slice the onion. Heat olive oil in a large skillet over medium high heat. Add the onion, season with S&P to taste, and stir to coat with oil. Continue to sauté, stirring occasionally until the onions are dark brown, half an hour to an hour, depending on the heat. The slower you cook the onions, the more flavor they’ll have. If you’re in a hurry, cook the onions over medium-high heat, if not reduce the heat to medium after five minutes. Caramelized onions can be prepared in advance and will keep for several days in the refrigerator.

Step One: Place sausages on a cookie sheet coated with cooking spray. Bake at 375 degrees for 20 minutes, flipping half way through. Allow to cool slightly, then slice into bite-sized pieces.

Step Two: Meanwhile, thinly slice the potato. In a large skillet coated with cooking spray, sauté the potatoes slices in a single layer over high heat. Season with S&P. Cook for a few minutes on each side until the potato slices are crisp (like potato chips). Alternatively, you can crisp the potatoes in the oven — just make sure to keep an eye on them so they don’t burn.

Step Three: Coat a glass pie dish with cooking spray. Lay the potato slices across the bottom of the dish, overlapping as needed. Top the potatoes with the caramelized onions and sausage.

Step Four: In a large bowl, whisk together eggs, egg whites, splash of milk, 1/8 tsp black pepper, and 1/4 tsp salt (or less if the sausage is very salty). Pour egg mixture into the prepared pie dish.

Step Five: Bake at 350 degree for 30 minutes, then top with shredded cheese, and bake five minutes more. Allow to cool slightly before serving.

Stats on 1/4 of frittata: 251 calories, 9g carbs, 13g fat, 23g protein, 1g fiber