Onion Frittata

Once you have the base recipe, you can substitute almost anything. I used a dozen eggs, caramelized a sweet potato and an onion, 2T fresh rosemary, 1T dried thyme, 1t dried oregano, and tons of salt. Used a dozen eggs in a 12" cast iron pan (make sure it's well-oiled)

• bckrissy

• NYC

• 6/23/2016

I made this to show off fresh eggs I had, and looking for something simple to use what I had on hand. I think it's a great starting point, but the entire recipe could use some serious tweaking. More herbs, a tablespoon of milk or cream in the egg mix, more salt and pepper, longer cooking of the onions. I'd also adjust the cheese, maybe using a combination of parmesan and some French feta or chevre, or fontina or something. I tend to make fritattas with a lot more vegetables, so I'm also going to try it with more onion, caramelized. One last thing, I prefer mixing it in the pan and then shoving it in the oven, to bake- it's more even than cooking it on the stovetop, at least on my oven.

• pinkyallen

• 4/15/2016

Quick recipe. The ricotta is lively and makes this an easy "fancy" breakfast dish.

• Anonymous

• Los Angeles, CA

• 12/27/2015

I had high hopes for this recipe, but even after doubling the herbs, adding grilled red onion and sautéed mushrooms, I found the flavours to still be bland. I also found the texture to be denser than I would wish for. On the upside, the ricotta was lovely!

• nutellaluvr

• Calgary, AB

• 8/28/2015

Yummy. Like other reviewers, I doubled the herbs and caramelized the onions. Super easy and good, but I ti think my pan was too big - 14 inches.It was a bit on the thin side, so the cooking time was perfect. Next time I will use a smaller pan.

• MsHolmes

• Phoenix AZ

• 12/25/2014

Avery tasty way to have egg it really tastes good.Great breakfast.

• byGilles

• 8/1/2014

菜肉馅煎蛋饼的好处是你可以添加almost anything once you have a basic recipe. I had some young zucchini so I diced one and added it to the onions. Other modifications included fat free greek yogurt instead of ricotta, and california seasoned pepper (Penzys) to give it a little more oomph.

• jillaynede

• 5/9/2014

Nice frittata--I added more herbs, salt, 3 cloves of minced garlic, and half a red pepper, thinly sliced.

• sitagaki

• 3/20/2014

excellent, easy, savory frittata that's great for a breakfast or brunch, or light dinner. This recipe has a great blend of savory, fresh herbs that give it depth and interest. As noted by others, it's very easy to make and cooks quickly. If you assemble the ingredients the night before, you can whip this together as easily as scrambled eggs but with a much more impressive result.

• Beth415

• Long Island, NY

• 12/23/2013

This is my staple fritata. Everyone always seems so impressed! So simple. I add shredded cheese as well. Swiss works well.

• sharirose629

• New York

• 9/13/2013

This is a great simple, quick recipe. I used more herbs than it called for and used basil, parsley and oregano. I also used sweet onions and carmelized them which added a great flavor. I loved the ricotta and will try it next time with feta to add a little saltyness.

• Anonymous

• calgary

• 3/7/2013

I reduced the eggs to 6 and used dried basil and sage because that's all I had on hand, but fresh rosemary. The frittata came out easily in my 12" iron frying pan. Very tasty, though I might use feta another time.

• sarabu

• 2/26/2013

I used Foreverago15's advice and added red bell peppers and asparagus to this recipe. Carmelized onions and peppers and at least doubled the herbs. I used goat cheese the first time I made it and feta the next. We liked it with the feta best. Our 16-month-old daughter also loved it. It is good cold, as well. I was surprised at how good this was for being so simple. Also, liked Foreverago15's advice about wraping the handle of the pan in aluminum foil for baking. Why didn't I know that?! Thanks, girl!

• MadreMia

• St Paul, MN

• 2/20/2013

This is a delicious breakfast/brunch recipe. Following the advice of others, I carmelized the onions. I also added a couple ounces of procuitto. The frittata was flavorful and delicious and not as many calories as a quiche. Quick and easy too. I will definitely repeat this one.

• Anonymous

• Downers Grove IL

• 1/14/2013

This turned out well, but I made some modifications that turned it into an almost-different recipe. I took the advice of several commenters here and doubled the herbs; also carmelized the onions and added a few cloves of minced garlic. Instead of ricotta, I just used a lot of cojita cheese and baked until the top was nice and pretty-golden (ended up being more like 15 minutes -- but I have a pretty temperamental oven). Served with some very ripe avocado and fresh tomato slices -- was excellent.

• lorrainegrainy

• NYC

• 10/28/2012