Ideal for a sophisticated brunch or a simple, healthful dinner, this onion and balsamic vinegar frittata navigates the realm of Paleo cuisine with ease, promising both satisfaction and nourishment.
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Onion and Balsamic Vinegar Frittata
This dish's roots can be traced back to the rustic kitchens of Italy, where the frittata began as a humble yet versatile meal, making use of whatever ingredients were on hand. Our version elevates the traditional frittata by incorporating the refined sweetness of onions caramelized to perfection, coupled with the tangy depth of balsamic vinegar, creating a flavor profile that is complex yet astonishingly harmonious.
Pairing the onion and balsamic vinegar frittata with the right dish or beverage can elevate your culinary experience to new heights. Grilled Zesty Sweet Potatoes or a medley of Root Vegetable and Brussels Sprouts Salad would make for an amazing accompaniment.
Ingredients
Serves: 4-5 Prep Time: 10 minutes Cook Time: 35 minutes
- 2 tablespoon cooking fat
- 4 large onions, finely sliced, yielding about 8 cups
- 1 garlic clove, minced
- 2 teaspoon oregano
- 2 tablespoon balsamic vinegar
- 2 tablespoon water
- 10 eggs
- 2 tablespoon parsley, minced
- Sea salt and freshly ground black pepper to taste
How to Make Onion and Balsamic Vinegar Frittata
Heat a large non-stick skillet over a medium heat and cook the onions, garlic and oregano in the cooking fat until the onions are browned and soft, about 25 minutes. Season to taste with sea salt and freshly ground black pepper.
Add the balsamic vinegar and water and continue cooking to reduce the liquid so that the onions are well coated in a thick liquid.
In a bowl, whisk the eggs, add the minced parsley and season to taste with sea salt and freshly ground black pepper.
Pour the egg mixture into the skillet with the onions and combine well.
Still over a medium heat, gently stir and shake the pan at the same time until small curdles start to form. At this point, let the frittata cook without stirring so it can hold its shape.
When the frittata seems set, loosen it from the bottom of the skillet, place a large plate over the skillet and flip the frittata into the plate. Return it to the skillet, uncooked side down.
Cook for a further 2 minutes to set the bottom and transfer to a large plate.
Cut the frittata in wedges and serve hot or at room temperature, topped with extra balsamic vinegar if desired.
More Egg Recipes
If you love egg as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Onion and Balsamic Vinegar Frittata
Ingredients
- 2 tablespoon cooking fat
- 4 large onions finely sliced, yielding about 8 cups
- 1 garlic clove minced
- 2 teaspoon oregano
- 2 tablespoon balsamic vinegar
- 2 tablespoon water
- 10 eggs
- 2 tablespoon parsley minced
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large non-stick skillet over a medium heat and cook the onions, garlic and oregano in the cooking fat until the onions are browned and soft, about 25 minutes. Season to taste with sea salt and freshly ground black pepper.2 tablespoon cooking fat, 4 large onions, 1 garlic clove, 2 teaspoon oregano, Sea salt and freshly ground black pepper to taste
- Add the balsamic vinegar and water and continue cooking to reduce the liquid so that the onions are well coated in a thick liquid.2 tablespoon balsamic vinegar, 2 tablespoon water
- In a bowl, whisk the eggs, add the minced parsley and season to taste with sea salt and freshly ground black pepper.10 eggs, 2 tablespoon parsley, Sea salt and freshly ground black pepper to taste
- Pour the egg mixture into the skillet with the onions and combine well.
- Still over a medium heat, gently stir and shake the pan at the same time until small curdles start to form. At this point, let the frittata cook without stirring so it can hold its shape.
- When the frittata seems set, loosen it from the bottom of the skillet, place a large plate over the skillet and flip the frittata into the plate. Return it to the skillet, uncooked side down.
- Cook for a further 2 minutes to set the bottom and transfer to a large plate.
- Cut the frittata in wedges and serve hot or at room temperature, topped with extra balsamic vinegar if desired.
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