Onion And Herb Frittata

light and tasty onion and herb frittata

This Onion and Herb Frittata is the answer when it’s time to clean out the last few ingredients in your fridge: it can be made with literally everything so don’t be shy and use your imagination. Try it with some cheese inside like feta or any other full-fat dairy product and you’ll fall in love. 

It can be done in advance up to 3 days and eaten warm or at room temperature. It also transports so well and that makes it the perfect dish for any summer pick nick or lunch box. 

I love my sandwich filled with a slice of the frittata and some salad:) 

It’s very versatile too as it will do for any meal of the day so if you have a slice left just feel free to have it for breakfast or brunch. It can be served with a green salad on the side or any kind of vegetables. 

When it comes to cooking eggs I would recommend using a non-stick pan  (a cast-iron skillet can be an option too but since you will need to reverse it during the stovetop cooking process it might be a bit heavy, so in that case, I would suggest the baked version). 

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Onion and Herb frittata

A simple and fast high-protein vegetarian dish, light and tasty, which can be enjoyed hot or cold.

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Author Mara

Ingredients

• 2 medium golden onions
• a bunch of fresh herbs of your choice such as chives, basil, sage, thyme, parsley or tarragon
• 1 tbsp olive oil
• 4 large eggs
• salt and pepper

Instructions

• Slice the onions and finely chop the herbs.
• Heat olive oil in a 10-inch non-stick pan over high heat.
• Add the onions; cook and stir for about 3 minutes. Cover the pan and continue cooking until the onions are soft, about 5 minutes more.
• In the meantime, whisk the eggs in a small bowl and add the herbs, salt, and pepper.

  Add the mixture to the pan and adjust the heat to medium-low.
• (If you are using a cast-iron skillet, transfer the pan to a preheated oven and bake at 425°F for 8-10 minutes, otherwise proceed as follows).
• Replace the lid and cook for about 5 minutes, until the bottom is slightly browned and the liquid has evaporated.
• Place the lid or a large plate over the pan and flip the frittata; then slide it back into the pan and cook 1-2 more minutes on high heat to brown the other side.
• Serve at room temperature with a green salad or side of vegetables. It can be cooked in advance and stored in your fridge for up to 3 days.

Notes

Cheese is a great addition to any frittata, so after you lightly beat your eggs feel free to add to the mixture some parmesan cheese, or feta to it. it will make it softer and upgrade it to the next level:)

Would you like more lunch box ideas? check my 10 minutes couscous salad or this delicious pasta recipe.