Frittata with Caramelized Onions and Bacon

If you’re looking for a simple and versatile dish (and have at least half a dozen eggs on hand), frittatas would definitely be on my recommended list. They are versatile and easy to make. You can make them as simple or as fancy as you like with your add ins. I usually make frittatas for dinner time rather than breakfast or lunch. Over the years, I’ve made so many different frittatas with different add-ins, but two ingredients I usually always put in my frittatas are tomatoes and cheese (usually parmesan or cheddar).

This is my first time adding bacon and I think it may be difficult for me to make frittatas without bacon from here on out. I also added in fresh tarragon and chives since I still had it from my lamb Easter dinner, and the combination of herbs worked really well. I didn’t add much salt (only 1/4 tsp). The roasted asparagus, bacon, and cheese added plenty of salt for my preference. Caramelizing the onions was an extra step that probably took the most time but added a sweetness to the eggs that I felt was worth the extra time and effort.

Frittata with Caramelized Onions and Bacon (10 inch pan)
8 eggs
6-8 strips of cooked bacon (chopped into pieces)
1 cup roasted asparagus (roasted with olive oil, salt and pepper)
1 1/2 cup grape tomatoes, sliced in halves
1/2 white onion, sliced into thin strips
1/2 Tbs minced garlic
3/4 cup shredded cheese (parmesan, cheddar, or white cheddar)
1/4 tsp salt
black pepper to taste
2 Tbs olive oil
1 Tbs butter (or you can use all olive oil)
Some fresh herbs (tarragon, chives..etc) aprroximately 3-4 Tbs chopped total

  1. Preheat oven to 375 Farenheit
  2. In a 10 inch oven-proof skillet over medium-low heat, add about 1 Tbs of olive oil, add onions, stirring every-so-often until onions are soft and caramalized (about 15-20 minutes). Transfer to plate
  3. In a small bowl, using a fork beat 8 eggs, add salt and pepper and beat some more.
  4. Add bacon, asparagus, onions, 2 Tbs of fresh herbs, and cheese (leaving about 1/4 cup to top before going in oven).
  5. Gently stir egg mixture.
  6. In the same skillet over medium heat, add 1 Tbs olive oil and butter.
  7. Add garlic and cook for about 30 seconds to 1 minute (careful not to burn the garlic).
  8. Pour in egg mixture and scattered tomatoes over eggs.
  9. Do not stir or mix the eggs, just let the eggs cook in pan undisturbed.
  10. Let cook for about 3-5 minutes until edges start to set. Top with remaining cheese.
  11. Once edges are set, bake in oven for 10 minutes until eggs are set in the center. You can do a touch test for firmness or shake the pan a little bit to see if it still jiggles (not done) or firm (done).
  12. Garnished with some fresh herbs and serve.

Toss the asparagus in olive oil, salt and pepper. Roast at 450 Fahrenheit for 10 minutes.
Onions before caramelized.
Beat eggs well to make the frittata nice and fluffy (this was obviously before beaten).
Top tomatoes, asparagus tops, and cheese before going in oven.
Beautiful and delicious frittata!

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