Onion Frittata Recipes

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ONION FRITTATA

This makes an ideal side dish to serve with grilled chicken or fish. Can also be used as a breakfast dish!

Provided by Norahs Girl

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6



Onion Frittata image

Steps:

  • Put the butter, garlic, diced chili and onions in a frying pan and fry gently until the onions are a nice golden brown.
  • Beat the six eggs well with the salt and pepper.
  • Scoop the onions out of the pan and mix with the eggs.
  • Melt the extra butter in the pan and pour in the egg mixture.
  • Cook on both sides until browned Slice in wedges and serve hot.

Nutrition Facts : Calories 188.3, Fat 13.1, SaturatedFat 6.7, Cholesterol 232.9, Sodium 130.4, Carbohydrate 10.8, Fiber 1.4, Sugar 4.7, Protein 7.4

60 g butter (plus a little extra)
4 large thinly sliced onions
6 eggs
2 garlic cloves, crushed
salt & freshly ground black pepper
1 chili, finely diced (optional)

ONION, HAM, AND CHEESE FRITTATA

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9



Onion, Ham, and Cheese Frittata image

Steps:

  • Position a rack about 8 inches from the broiler and preheat.
  • Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
  • Stir the onions, ham, herbs and cheese into the eggs.
  • Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
  • Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

2 tablespoons unsalted butter
1 large onion, sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup milk
1 cup diced ham
1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
1 cup grated Swiss or cheddar cheese

ONION FRITTATA

Provided by David Downie

Categories     Egg     Onion     Breakfast     Brunch     Side     Vegetarian     Quick & Easy     Low Cal     Mother's Day     Father's Day     New Year's Day     Dinner     Lunch     Ricotta     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10



Onion Frittata image

Steps:

  • Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
  • Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta

ONION AND THYME FRITTATA

This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."

Provided by Martha Rose Shulman

Categories     breakfast, weekday, main course

Time 1h40m

Yield Six servings

Number Of Ingredients 10



Onion and Thyme Frittata image

Steps:

  • Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
  • Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams

3 cups finely chopped onion (slightly more than 1 pound onions)
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
8 eggs
Salt
freshly ground pepper
2 tablespoons low-fat milk

POTATO AND ONION FRITTATA

This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8



Potato and Onion Frittata image

Steps:

  • In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
  • Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
  • Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
  • Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
  • Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Nutrition Facts : Calories 238 g, Fat 13 g, Protein 14 g

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

POTATO-ONION FRITTATA

Provided by Moira Hodgson

Categories     easy, lunch, main course, side dish

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 6



Potato-Onion Frittata image

Steps:

  • Preheat broiler. Dice the potatoes and chop the onion. In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.
  • Break the eggs into a large bowl and beat with the salt and pepper. Turn the heat up under the skillet and pour in the mixture. Cook until set. Place under broiler until browned and bubbling. Turn out onto a heated platter or serve from the skillet. Sprinkle with parsley before serving.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams

6 red-skinned new potatoes
1 small red onion
3 tablespoons olive oil
8 eggs
Coarse salt and freshly ground pepper to taste
2 tablespoons Italian parsley, chopped

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Number Of Ingredients 6



Potato, spring onion, dill & cheese frittata image

Steps:

  • In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
  • Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

2 tbsp olive oil
400g leftover cooked new potato , sliced
4 eggs , beaten
4 spring onions , finely sliced
1 bunch dill , roughly chopped
25g cheddar , grated

POTATO AND ONION FRITTATA

A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com

Provided by FrVanilla

Categories     Breakfast

Time 11m

Yield 8 serving(s)

Number Of Ingredients 10



Potato and Onion Frittata image

Steps:

  • Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.
  • Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended.
  • Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes.
  • Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.

4 medium red potatoes
8 large eggs
3 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley or 2 tablespoons basil, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 medium onion, halved and thinly sliced
1 garlic clove, minced
1 tablespoon butter

SPANISH-STYLE POTATO AND ONION FRITTATA

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9



Spanish-Style Potato and Onion Frittata image

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

POTATO-ONION FRITTATA

This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7



Potato-Onion Frittata image

Steps:

  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
  • Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
  • Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.

1 pound (about 8) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (1/2 cup)
10 large eggs, whisked
1/2 cup sour cream

ARTICHOKE AND ONION FRITTATA

Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or light luncheon. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14



Artichoke and Onion Frittata image

Steps:

  • Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.

Nutrition Facts : Calories 192 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

1 package (8 ounces) frozen artichoke hearts
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried oregano
3/4 cup shredded Parmesan cheese, divided
6 large eggs
1/2 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 cup shredded Monterey Jack cheese
Minced chives, optional

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Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan. Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sautéed onions to the egg ...
From ciaoitalia.com


CARAMELIZED ONION FRITTATA - URBAN FOODIE KITCHEN
Blend the ingredients. Whisk the eggs, milk, mustard, sage, salt and pepper together in a large mixing bowl until well blended. Assemble the frittata. Add the onions and cheese to the prepared pan. Pour in the eggs. Bake the frittata. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes.
From urbanfoodiekitchen.com


RACHEL RODDY’S RECIPE FOR SPRING ONION FRITTATA AND SWEET-AND-SOUR ...
In a bowl, whisk the eggs with the parmesan, salt and pepper, add the softened onion bulbs (not the greens) and whisk again. Heat a little butter in a …
From theguardian.com


CARAMELIZED ONION FRITTATA - EMERAN MAYER, MD
Start by cooking the onions, as it takes a long time. Peel the onions, cut them in half and slice them thin, by hand or with the help of the food processor equipped with the slicer disk attachment. 2. Put the sliced onions in a non-stick pot. Add 1 & 1/2 cups of water and a couple of tablespoons of EV Olive Oil.
From emeranmayer.com


VEGETARIAN POTATO AND ONION FRITTATA | RECIPE - RACHAEL RAY SHOW
Preheat oven to 425 °F. In a medium pot, combine potatoes, ½ teaspoon salt and enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender, about 12-15 minutes. Drain and set aside. In a large, ovenproof skillet over medium heat, heat olive oil and add onions. Cook until soft and translucent, about 5 minutes.
From rachaelrayshow.com


17 FRITTATA RECIPES | COOKING LIGHT
Credit: Photo: Becky Luigart-Stayner. View Recipe: Frittata with Spinach, Potatoes, and Leeks. Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the frittata in the morning. 11 of 17.
From cookinglight.com


HOW TO MAKE A CHEESE AND ONION FRITTATA FOR LUNCH - DELISHABLY
Instructions. Heat the sunflower oil in a pan and fry the onion slices till soft and translucent. Remove from the heat and set aside. Crack the eggs into a deep bowl. Use a fork or whisk mix the eggs well to ensure the white and yellow are combined. Pour in the full-fat milk or cream and whisk again. Add in the potatoes, crumbled feta cheese ...
From delishably.com


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