Onion Frittata
Elevate your breakfast or brunch game with this savory and satisfying Onion Frittata—a classic Italian-inspired dish that highlights the natural sweetness of caramelized yellow onions. Made with just a handful of pantry staples like eggs, grated Parmesan cheese, and whole milk, this frittata is rich, fluffy, and packed with comforting flavors. A golden finish under the broiler ensures a beautifully puffed top, while optional fresh parsley adds a pop of color and freshness. Quick to prepare in under 40 minutes, this one-pan recipe is perfect for a stress-free weekend meal or as a make-ahead dish served warm or at room temperature. Whether paired with a crisp salad or enjoyed on its own, this Onion Frittata is sure to become a go-to favorite for its easy preparation and irresistible taste!
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Recipe Information
Ingredients
- 3 large yellow onions
- 6 eggs
- 2 tablespoons whole milk
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and slice the onions into thin half-moons.
Heat a large, non-stick, oven-safe skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the sliced onions to the skillet and season with half the salt. Cook, stirring occasionally, for 15-20 minutes until the onions are caramelized and golden brown. Reduce the heat if necessary to avoid burning.
While the onions cook, crack the eggs into a large bowl. Add the milk, grated Parmesan cheese, the remaining salt, and black pepper. Whisk until well combined.
Preheat your oven's broiler to high and adjust the oven rack to the middle position.
Once the onions are caramelized, spread them out evenly in the skillet. Pour the egg mixture over the onions, tilting the pan to ensure even distribution. Cook on medium-low heat for 5-7 minutes, or until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the oven and broil for 2-3 minutes, or until the top of the frittata is puffed and golden. Monitor closely to prevent overcooking.
Remove the skillet from the oven and allow the frittata to rest for 5 minutes. Use a spatula to loosen the edges and slide it onto a cutting board or serving plate.
Garnish with chopped fresh parsley, if desired. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 4180 mg | 182% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 23.0 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1208 mg | 93% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1185 mg | 25% | |
*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.
