Onion Frittata Recipes

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ONION FRITTATA



Onion Frittata image

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

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

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.

ONION, HAM, AND CHEESE FRITTATA



Onion, Ham, and Cheese Frittata image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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

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.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

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

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

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.

ARTICHOKE AND ONION FRITTATA



Artichoke and Onion Frittata image

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

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

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.

SPANISH-STYLE POTATO AND ONION FRITTATA



Spanish-Style Potato and Onion Frittata image

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

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)

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.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

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

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

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

POTATO-ONION FRITTATA



Potato-Onion Frittata image

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

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

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.

POTATO AND ONION FRITTATA



Potato and Onion Frittata image

This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

Provided by Martha Rose Shulman

Categories     easy, lunch, weekday, appetizer, side dish

Time 8m

Yield Serves 10 as a tapa

Number Of Ingredients 6

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
2 tablespoons extra virgin olive oil
1 medium yellow or red onion, finely chopped
Salt
freshly ground pepper to taste (about 3/4 teaspoon)
6 large eggs

Steps:

  • Steam the potatoes until tender, about eight minutes, and set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
  • Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
  • Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
  • Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

ONION & HERB FRITTATA



Onion & Herb Frittata image

Make and share this Onion & Herb Frittata recipe from Food.com.

Provided by ElleFirebrand

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 yellow onion
1 red onion
3 tablespoons olive oil
1/2 cup fresh parsley, finely chopped
1/3 cup chives, snipped
2 teaspoons fresh basil leaves, torn
6 eggs
salt and pepper, to taste

Steps:

  • Peel and coarsely chop onions. Heath the olive oil in a skillet and saute the onions until slightly golden. Add the parsley, chives and basil, saute a few minutes more, stirring often.
  • Beat the eggs lightly with salt and pepper.
  • Stir the onions and herbs one more time, then distribute evenly in the skillet. Lower the heat as much as possible and cook until the eggs are barely firm on top, 10-15 minutes on very low heat.
  • Turn a large plate upside down over the skillet like a lid and overturn the skillet quickly, dropping the frittata onto the plate. Slide the frittata back into the skillet and brown the other side for a few minutes.
  • Turn the frittata onto a serving plate and cut into wedges just before serving. It may be eaten hot, cool or at room temperature.

ONION AND THYME FRITTATA



Onion and Thyme Frittata image

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

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

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

CARAMELIZED MUSHROOM AND ONION FRITTATA



Caramelized Mushroom and Onion Frittata image

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. - Melissa D'Antonio, Poughkeepsie, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  • Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

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2016-01-06 Heat the olive oil in a large non-stick frying pan. Once the oil is hot add the chopped onions and grated potatoes. Sauté the onion and potatoes on medium heat until they turn golden brown and soft. While the onion & potatoes are being cooked, break all the eggs in a large bowl and whisk thoroughly.
From flavorquotient.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


BAKED FRITTATA WITH ONIONS (FRENCH ONION FRITTATA)
2020-01-04 Preheat the oven to 400°F. To an oven-safe skillet, add olive oil or butter and warm over medium heat. Add the diced bread and cook until crisp and toasted. Make sure you give the bread a toss every so often to evenly toast all sides. Temporarily remove the croutons from the pan and add the sliced onions.
From monpetitfour.com


HAMBURGER ONION MUSHROOM FRITTATA RECIPE - SHE WEARS MANY HATS
2019-02-05 Adjust oven rack to middle and preheat broiler to 500-degrees F. Add olive oil to skillet and swirl to coat. Evenly spread browned ground beef, onions and mushrooms over skillet. Pour beaten egg mixture oven top; swirl skillet to evenly distribute beaten eggs. Cook over medium heat about 2 minutes.
From shewearsmanyhats.com


CARAMELIZED ONION FRITTATA RECIPE | MYRECIPES
Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally.
From myrecipes.com


POTATO AND ONION FRITTATA (TORTILLA ESPAñOLA) RECIPE
2021-09-30 Place the cut potatoes into a bowl and cover them with salted water. Soak about 15 minutes. Slice the onion thinly. In a large, deep, nonstick, oven-proof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onions and cook until the onions are soft, fragrant, and turning golden.
From thespruceeats.com


17 FRITTATA RECIPES | COOKING LIGHT
2014-08-25 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


CARAMELIZED ONION FRITTATA - EMERAN MAYER, MD
1. 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 …
From emeranmayer.com


ONION FRITTATA: CHEESE OR NO CHEESE? - LA CUCINA ITALIANA
2021-11-19 Onion frittata ingredients. The basic recipe to serve 2 people includes 4 large eggs, 1 onion, extra-virgin olive oil, butter, salt, and pepper. You can add grated Grana Padano or Parmigiano Reggiano cheese, around 2 Tbsp. for every four eggs and aromatic herbs, such as mint, marjoram, and sage, or even a touch of rosemary if you like stronger ...
From lacucinaitaliana.com


SWISS CHARD AND ONION FRITTATA RECIPE | MYRECIPES
Heat a 10-inch ovenproof nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add thinly sliced onion; cook 12 minutes or until onion is tender, stirring occasionally. Add chard; cook 10 minutes or until chard is tender, stirring occasionally. Sprinkle with 1/4 teaspoon salt and black pepper.
From myrecipes.com


CARAMELIZED ONION FRITTATA | THE MODERN PROPER
Preheat the oven to 400°F, with a rack fitted in the center of the oven. In a large bowl add the beaten eggs, cream, salt, pepper, chives and 2/3 of the feta cheese, mix to combine.
From themodernproper.com


POTATO AND ONION FRITTATA RECIPE - LAURA IN THE KITCHEN
Recipes; Potato and Onion Frittata; Laura's Newest Recipe. Italian Bar Donuts. 36,356 Plays. Recipe. Preparation 15 minutes. Cook time 30 minutes. Servings Serves 4-6. Episode 944. Print Recipe. 686,378. Ingredients. 1 lb of Yukon Gold Potatoes, peeled 1 Large Yellow Onion or 2 Smaller Onions, chopped 1/4 cup of Olive Oil 7 Eggs 1 cup of shredded Cheddar or any …
From laurainthekitchen.com


ZESTY ONION FRITTATA | FRENCH'S - MCCORMICK
Zesty Onion Frittata. 1 HEAT oven to 350°F. In medium bowl, combine eggs, corn, chilies, sour cream, flour, 1/2 cup cheese, 1/4 cup picante sauce, 2/3 cup Crispy Fried Onions and chili powder; mix well. 2 POUR into greased deep-dish 9-inch pie plate or quiche dish. Bake, covered, 35 minutes or until knife inserted in center comes out clean.
From mccormick.com


ONION BREAD FRITTATA RECIPE - COOKIST.COM
Soak the bread in water for a few seconds, the chop it roughly. Step 2. Mix chopped bread with olive oil and parsley. Step 3. In another bowl mix together eggs with salt. Step 4. Slice the onions into thin slices. Step 5. Drizzle a bit of oil in a pan over medium heat, then add a layer of onions.
From cookist.com


ONION FRITTATA| THE HAIRY BIKERS’ RECIPES
2018-05-18 2. In a jug, beat the eggs well, stir in the cooked onions, cheese and herbs, and season with salt and black pepper. 3. Preheat your grill to a low setting. Melt the butter in a non-stick frying pan over a medium heat. When it is foaming, turn down the heat and pour in the egg and onion mixture, making sure the onion is evenly spread.
From bonmarche.co.uk


HERB & ONION FRITTATA RECIPE | EATINGWELL
Step 1. Bring onion and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes. Drizzle in oil and stir until coated.
From eatingwell.com


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