Cheese & Onion Frittata

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Cheese & Onion Frittata

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Ingredients

Adjust Servings:
2 onion
2 sprigs (optional) thyme
6 eggs
2 handfuls grated cheese Like cheddar, parmesan, emmental, gruyere, gouda
salad leaves

Variations

Variations & Substitutions

short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set. Skip the onion and see the other veg options.

other veg – the onions take a while to cook you can replace with defrosted frozen spinach, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.

different cheese – Most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.

dairy-free – replace cheese with cooked chickpeas, bacon, canned tuna, canned sardines or pasta. Or sprinkle with nuts like pinenuts or sliced almonds.

egg-free – sorry! Even I can’t think of an alternative here.

hot! – add some chopped fresh or dried chilli in with the eggs or serve with your favourite hot sauce.

smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.

carb lovers – serve with buttered bread or toss in some cooked pasta or potato.

Prepare Ahead

Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they’ve been lovely on a Summers day.

Leftovers make a lovely sandwich filling with my Low-Carb Broccoli Bread and lots of butter.

WINE MATCH: A nice buttery Chardonnay.

Ingredients

Directions

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Growing up, ‘cheese and onion’ were one of my favourite crisp / chip flavours (a close second to salt & vinegar!). Can’t believe it’s taken me until now to combine two of my favourite things in a super easy baked frittata.

Better late than never!

While the onions provide bulk and savory goodness, they do take quite a while so if you’re short on time see the variations below.

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Steps

1
Done

Peel and slice onions to half moons. Cook in oil over a medium heat in a 20cm (8in) oven proof frying pan. If your pan isn’t oven proof you can use a spring form pan for the baking part.

2
Done

Preheat your oven to 180C (350F). When the onions are soft and golden, remove from the heat. Add thyme (if using), eggs, half the cheese and stir to combine well. Top with remaining cheese.

3
Done

Bake for 10-15 minutes or until frittata is puffy and golden brown. Divide between two plates and serve with salad leaves on top.

jules

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