Grilled Onion and Egg Frittata
This creative twist on the classic Italian frittata combines the sweetness of caramelized onions with the richness of eggs, all wrapped up in a Mediterranean-inspired dish. The onions are slowly grilled to bring out their deep, sweet flavor, which pairs perfectly with the creamy eggs. The result is a beautifully golden-brown, savory pie that's perfect for a low-carb breakfast or brunch. As the frittata is sliced and served, the aroma of grilled onions and eggs fills the air, teasing the senses and building anticipation. The first bite is like a taste explosion, with the crunch of the grilled onions giving way to the creamy eggs and the subtle tang of Mediterranean spices.
Ingredients
- •2 large onions, sliced into 1/2-inch thick rounds
- •4 large eggs
- •2 tablespoons olive oil
- •Salt and pepper to taste
- •Optional: fresh parsley for garnish
Dietary Info
Instructions
- 1
Preheat the grill to medium-low heat.
- 2
In a large bowl, whisk together the eggs and a pinch of salt until well combined.
- 3
Brush the sliced onions with olive oil and season with salt and pepper.
- 4
Grill the onions for 20-25 minutes, or until they're tender and lightly charred.
- 5
In a large skillet, heat a tablespoon of olive oil over medium heat.
- 6
Pour the whisked eggs over the grilled onions in the skillet.
- 7
Cook the eggs for 5-7 minutes, or until the edges start to set.
- 8
Use a spatula to gently lift and fold the edges of the frittata towards the center.
- 9
Continue cooking for another 5-7 minutes, or until the eggs are almost set.
- 10
Use the spatula to carefully slide the frittata onto a plate and serve hot.
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