Heirloom Meals: Savoring Yesterday's Traditions Today

Easy Onion Frittata

Onion Frittata


  • 1 Red Onion
  • 1 Sweet Onion, Sliced Thinly
  • 2 Tbsp EVOO
  • 1 bunch scallions, diced - use the white and some of the green
  • 4 Cloves garlic, minced
  • 1/4 tsp sea salt
  • 1 Tbsp Tarragon, minced
  • 6 Eggs, well-beaten
  • Chives for garnish


  1. Preheat the over to 400.
  2. In a medium frying pan, add the olive oil and swirl so the entire pan is covered, including the sides.
  3. Heat the olive oil on a medium flame. Add the red and white onions and cover.
  4. Stirring occasionally until soft, about 10 minutes, add the scallions.
  5. Meanwhile, muddle the garlic, salt and tarragon together to form a paste.
  6. Add to onions and cook for 1-2 minutes until aromatic.
  7. Pour the eggs to cover the onions and continue to cook on top of the stove until the eggs set up a bit (around 3 minutes).
  8. Place frying pan in middle of preheated oven for 10-15 minutes until the top is golden.
  9. Remove from oven and using a spatula, carefully remove the frittata from the pan, cut into sixths, sprinkle with chives and serve warm or at room temperature.
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes

Yield: 6-8 servings

Categories: Carole's Concoctions

Tags: brunch, eggs, frittata