Traditional Caramelized Onion Frittata – OceanRecipes

Caramelized Onion Frittata has a silky pour of the heavy cream that helps this great vegetable-laden frittata stay tender, light, and bouncy, along with rich caramelized onions, and tangy feta. The classic caramelized onion and potato frittata is essentially a crustless quiche, and it’s a wonderful breakfast, they’re great for your lunch and dinner, too.

Furthermore, French onion frittata is just a thrifty, simple, and easy way to use up leftovers that take whatever bits and pieces you’ve got lurking around your home fridge, and toss them in a big skillet with some whisked eggs, bake and call it for brunch or breakfast. Spinach and caramelized onion frittata is a great Italian dish, with healthier ingredients.

Moreover, this frittata gets a great added flavor boost with a suitable dose of caramelized onions, making it a perfect fit for weekend brunches as well as special occasions.

Ingredients of Caramelized Onion and Feta Frittata:

• Eight large eggs
• ¼ cup of the milk, or higher
• One tablespoon of Dijon mustard
• Half a cup of the shredded swiss cheese
• One cup of caramelized onions
• One teaspoon of dried sage
• Half teaspoon of the ground pepper
• ¼ teaspoon salt and one cup baby arugula
• Shredded Swiss cheese just for serving

Method of Caramelized Onion Frittata:

Step #1

First of all, you’ve to preheat the oven and then move the rack to the middle position on the oven and preheat to 400°F. After that, coat the oven-safe skillet with the best quality olive oil spray.

Step #2

Here you have to blend the ingredients. Furthermore, whisk the eggs, milk, mustard, sage, some salt, and pepper together in a large size mixing bowl until very well blended.

Step #3

Assemble this frittata and then you’ve to add the onions and cheese to your prepared pan. Pour it into the eggs and bake the frittata. Put your pan in the oven and then bake until the eggs are set, for almost eight to ten minutes.

Step #4

To check, you need to cut a small slit in the center of this frittata. In case raw eggs run into the cut, and bake for another few minutes; if the eggs are fully set, pull this frittata from the oven.

Step #5

For a browned, best crispy top, run your frittata under the broiler for just a minute or two at the end of the cooking process and then cool.

Lastly, let the frittata cool in the pan for only five minutes, top it with baby arugula and a bit of extra shredded cheese, then slice into wedges and serve.