Grilled Onion Frittata
Elevate your brunch game with this Grilled Onion Frittata, a delightful blend of smoky, caramelized onions and creamy, cheesy eggs. Featuring perfectly charred yellow onion slices, fresh herbs like parsley and thyme, and a rich Parmesan-infused egg mixture, this frittata is as sophisticated as it is satisfying. The secret is in the grill—it adds a subtle smokiness that pairs beautifully with the buttery, velvety texture of the eggs. Ready in just 40 minutes and served warm or at room temperature, this savory dish is perfect for any meal of the day. Whether you're hosting guests or treating yourself, this grilled onion frittata is a must-try masterpiece. Tags: easy frittata recipe, grilled onion frittata, brunch ideas, savory egg recipes.
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Recipe Information
Ingredients
- 2 Large yellow onion
- 2 tablespoons Olive oil
- 8 Large eggs
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Butter
Instructions
Preheat a grill or grill pan over medium heat.
Peel and slice the onions into 1/4-inch thick rings. Brush both sides of the onion slices with 1 tablespoon of olive oil.
Place the onion slices on the grill and cook for 3-5 minutes per side, or until lightly charred and tender. Remove from the grill and set aside to cool slightly, then roughly chop them.
In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, parsley, thyme, salt, and black pepper until well combined.
Heat the remaining 1 tablespoon of olive oil and the butter in an oven-safe, nonstick skillet over medium heat.
Add the grilled onions to the skillet and spread them evenly across the bottom.
Pour the egg mixture over the onions, ensuring it spreads evenly across the pan. Let it cook undisturbed over medium-low heat for 5-7 minutes, or until the edges start to set but the center is still slightly runny.
Preheat your oven broiler to high.
Transfer the skillet to the oven and broil for 3-5 minutes, or until the top of the frittata is golden and fully set.
Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1621 mg | 540% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.8 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 766 mg | 59% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1110 mg | 24% | |
*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.
