There’s something magical about the humble frittata. It’s elegant enough for a weekend brunch, yet simple enough for a quick weeknight dinner. This recipe celebrates the sweet, savory flavor of caramelized onions, balanced perfectly with a vibrant mix of fresh parsley and chives. It’s a rustic, satisfying dish that proves you don’t need a long list of ingredients to create something truly delicious. Serve it warm from the pan, or let it cool to room temperature for the flavors to meld and deepen. Let’s get cracking!
Ingredients
• 1 medium yellow onion
• 1 medium red onion
• 3 tablespoons / 45 ml olive oil
• ½ cup / 20 g chopped fresh parsley
• ⅓ cup / 15 g snipped chives
• ¼ teaspoon / 0.5 g dried basil or 2 teaspoons / 5 g fresh basil
• 6 large eggs
• Coarse sea salt and freshly ground black pepper, to taste
Instructions
1. Prepare the onions. Peel and coarsely chop the yellow and red onions. Heat the olive oil in a large, oven-safe skillet (a 10-inch non-stick or cast-iron works best) over medium heat.
2. Sauté the aromatics. Add the chopped onions to the skillet and sauté, stirring occasionally, until they are soft and just beginning to turn a lovely golden color, about 8-10 minutes. Stir in the fresh parsley, chives, and basil, and cook for another minute until fragrant.
3. Whisk the eggs. In a medium bowl, beat the eggs lightly with a pinch of salt and a few grinds of black pepper until the yolks and whites are just combined. Don’t over-mix!
4. Cook the frittata. Give the onions and herbs one final stir to distribute them evenly in the skillet. Carefully pour the egg mixture over the top. Reduce the heat to low, cover the pan, and let it cook gently for 10 to 15 minutes. The frittata is ready for the next step when the edges are set and the top is barely firm.
5. Flip with confidence! Remove the skillet from the heat. Place a large plate upside down over the skillet. With one hand on the skillet handle and the other firmly on the plate, quickly and confidently flip the skillet over. The frittata should land on the plate.
6. Finish and serve. Gently slide the frittata from the plate back into the skillet, uncooked side down. Cook for another 2-3 minutes to brown the other side. Slide the finished frittata onto a serving platter. Let it rest for a few minutes before cutting into wedges. It’s delicious served hot, warm, or at room temperature.
Nutritional Information
• Serving Size: 1 wedge (recipe serves 6)
• Calories: 145 kcal
• Protein: 6 g
• Fat: 12 g
• Carbohydrates: 3 g
• Disclaimer: is an estimate and may vary.
Pro Tips
• Use a well-seasoned cast-iron or non-stick skillet (around 10 inches) to ensure the frittata doesn’t stick, making the flip much easier.
• Low and slow is the secret. Cooking the frittata over very low heat prevents the eggs from becoming tough and rubbery, resulting in a tender, creamy texture.
• Feel free to add cheese! A handful of grated Parmesan, crumbled feta, or goat cheese stirred into the egg mixture adds a delicious depth of flavor.
• Don’t over-beat the eggs. Whisk them just enough to break up the yolks and combine them with the whites for the perfect frittata texture.
FAQ
Q: How can I add more protein to this vegetarian frittata
A: To boost the protein content, consider adding a handful of cheese like grated Parmesan, crumbled feta, or goat cheese to the egg mixture. You can also add other protein-rich vegetarian ingredients such as a cup of wilted spinach or a half-cup of cooked chickpeas along with the onions.
Q: Can I make this onion frittata vegan
A: Yes, you can make a vegan version. Replace the 6 large eggs with a 12-ounce bottle of a liquid vegan egg substitute like JUST Egg, or use a mixture of chickpea flour and water. Follow the cooking instructions, but be mindful that cooking times for vegan egg substitutes may vary slightly.
Q: What other vegetables can I add to this meatless frittata
A: This recipe is very versatile! Feel free to add other vegetables like sautéed mushrooms, diced bell peppers, wilted spinach, or chopped asparagus. Simply cook them along with the onions until tender before adding the eggs for a heartier, veggie-packed meal.
Q: How do I store and reheat leftover frittata
A: Store leftover frittata in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or reheated. To reheat, place a slice in the microwave for 30-60 seconds or warm it in a 350°F (175°C) oven for about 10 minutes until heated through.
