Caramelized Onion Greek Yogurt Frittata
The Caramelized Onion Greek Yogurt Frittata is a savory and indulgent breakfast or brunch option that combines the sweetness of caramelized onions with the tanginess of Greek yogurt. This Italian-inspired dish features a rich and creamy egg mixture infused with the deep flavor of slow-cooked onions, perfectly balanced by the brightness of fresh herbs. Baked to a golden brown perfection, this frittata is a delightful twist on a classic breakfast staple, offering a satisfying and flavorful start to your day.
Equipment
- 12-inch oven-safe skillet (for 10-inch, just use 6 eggs.)
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 8 large eggs, use 6 eggs for 10" skillet.
- 1 large onion, thinly sliced
- 1 cup chopped veggies, optional, asparagus, roasted red pepper, and mushrooms all work well
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Greek yogurt
- ½ cup shredded cheese (mozzarella, swiss, and goat cheese all work well), try not to use pre-shredded cheese
- Fresh parsley or dill, chopped (optional)
Instructions
Caramelize the Onions:
- Heat 1 tablespoon of olive oil in the skillet over medium-low heat.
- Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until they're deep golden brown and caramelized.1 large onion,
- If using veggies, add to the onions in the last few minutes of their cook time.1 cup chopped veggies, optional,
- Add salt and pepper to taste.
Prep the Frittata:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, Greek yogurt, and a pinch of salt and pepper until smooth.½ cup Greek yogurt, 8 large eggs,
- Stir in the shredded cheese (if using).½ cup shredded cheese (mozzarella, swiss, and goat cheese all work well),
Assemble and Cook the Frittata:
- In the skillet with the caramelized onions, add the remaining 1 tablespoon of olive oil.
- Pour the egg mixture over the onions and cook, stirring gently, until the edges start to set (about 2-3 minutes).
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the frittata is set, and the edges are golden brown.
Serve and Enjoy:
- Remove the skillet from the oven and let it cool for a few minutes.
- Slice the frittata into wedges and serve hot, garnished with chopped fresh parsley or dill (if desired).Fresh parsley or dill,
Notes
I prefer to use a 12" cast iron skillet (Lodge makes a great one) but any size will work. Add or remove 1 egg for each inch of difference, this will keep the proper depth. i.e 6 for 10", 4 for 8"
Get creative with the add-ins! Almost any veggie or mushroom will work.