Frittata Lorraine
Elevate your breakfast or brunch game with this Frittata Lorraine—a savory twist on the classic Quiche Lorraine that skips the crust but keeps all the indulgent flavor. Packed with crispy bacon, golden caramelized onions, and melty Gruyère cheese, this oven-baked frittata achieves the perfect balance of creaminess and smoky richness. The addition of fresh parsley brings a bright touch to every bite, while the combination of fluffy eggs and heavy cream ensures a luxuriously soft texture. Made entirely in one skillet for easy prep and cleanup, this 40-minute recipe is an ideal choice for a comforting weekend brunch or a quick, gourmet dinner. Serve it warm and watch it disappear—this Frittata Lorraine is sure to become a household favorite!
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup heavy cream
- 6 slices bacon
- 1 cup Gruyère cheese, shredded
- 1 small yellow onion, diced
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Set aside.
In a large oven-safe skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool. Once cool, crumble the bacon into small pieces.
Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the butter and diced onion to the skillet and sauté over medium heat for 3–4 minutes, or until the onion is soft and translucent.
Spread the sautéed onion evenly in the skillet, then sprinkle the crumbled bacon and shredded Gruyère over the top.
Pour the egg and cream mixture over the ingredients in the skillet, ensuring it spreads evenly to cover the fillings.
Cook the frittata on the stovetop over medium-low heat for 5–7 minutes, or until the edges begin to set but the center remains slightly runny.
Transfer the skillet to the preheated oven and bake the frittata for 12–15 minutes, or until the top is set and lightly golden.
Remove the frittata from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1806 mg | 602% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1333 mg | 103% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
