Garden Herb and Onion Frittata
Elevate your brunch game with this savory Garden Herb and Onion Frittata! Bursting with fresh ingredients, this recipe combines fragrant parsley, chives, and basil with caramelized yellow onion and creamy Parmesan for a flavor-packed dish. The light, fluffy texture comes from a perfectly seasoned blend of eggs and milk, cooked to golden perfection in a skillet and finished in the oven. Quick to prepare in just 35 minutes, this versatile frittata makes a deliciously wholesome breakfast, lunch, or dinner for up to four servings. Pair it with a crisp side salad or warm crusty bread for a satisfying, herbaceous meal that's simple yet elegant. Perfect for showcasing garden-fresh herbs, this frittata is a go-to option for seasonal cooking and easy entertaining.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup whole milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 0.25 cup fresh parsley
- 0.25 cup fresh chives
- 2 tablespoons fresh basil
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Finely chop the yellow onion, mince the garlic, and chop the fresh parsley, chives, and basil. Grate the Parmesan cheese if not already grated.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
Add the chopped yellow onion to the skillet and cook, stirring occasionally, for about 5-7 minutes until softened and lightly caramelized.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Reduce the heat to low and pour the egg mixture evenly over the onions and garlic in the skillet.
Sprinkle the chopped herbs and grated Parmesan cheese evenly over the top of the egg mixture.
Cook on the stovetop over low heat for about 4-5 minutes, allowing the edges to set while the center remains slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Carefully remove the skillet from the oven using oven mitts. Let the frittata rest for 5 minutes before slicing into wedges.
Serve warm or at room temperature with a side salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1556 mg | 518% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 724 mg | 56% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1238 mg | 26% | |
*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.
