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Frittata with Red Onion Relish on two white plates.
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Frittata with Red Onion Relish

A recipe for Frittata with Red Onion Relish! This easy frittata is entirely customizable using leftovers and paired with a homemade red onion relish.
Course Breakfast
Cuisine Canadian
Keyword breakfast, brunch, egg, frittata, red onion
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 1 Frittata

Ingredients

Red Onion Relish:

  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 1/2 cups sliced red onion about 3 onions
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120 milliliters) red wine vinegar
  • 2 tablespoons (30 milliliters) honey

Frittata:

  • 1 tablespoon (15 grams) Clarified butter or half unsalted butter/half vegetable oil
  • 1/2 cup chopped onion or shallots
  • 6 large eggs lightly beaten
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2-1 cup (125-140 milliliters) cooked and seasoned filling
  • 1/4-1/3 cup cheese crumbled feta, grated cheddar, Parmesan, or goat cheese

Suggested Fillings:

  • Roasted carrots, peppers, cauliflowers, or potatoes
  • Diced potatoes, pasta, or rice
  • Diced ham, chicken, bacon, or sausage
  • Diced olives, cooked mushrooms, or marinated artichokes
  • Handful of herbs and/or finely chopped spinach

Instructions

To make the Red Onion Relish:

  • Heat the oil in a large skillet over medium heat; add the onions, turning them with tongs to coat them evenly.
  • Add the salt and cook until the onions soften, about 10-12 minutes, stirring occasionally to prevent burning.
  • Add the vinegar, scraping the bottom of the pan as you do so.
  • Add the honey, reducing the heat and continue simmering until the liquid has evaporated.
  • Serve warm or at room temperature. Store in the refrigerator for up to 2 weeks.

To make the Frittata:

  • Preheat oven to 350˚F (180˚C).
  • Heat the clarified butter (or butter/oil mixture, if using) in a nonstick skillet over medium heat and cook the shallots until softened, about 2-3 minutes.
  • Add the eggs, salt and a bit of pepper, then add cheese and the filling of your choice, dispersing it evenly over the eggs.
  • Cook partially covered, without disturbing, for about 3-5 minutes, or until the edges are firm.
  • Remove the lid and transfer to a preheated oven for a few minutes until just cooked through.
  • Serve directly from the pan or slide the frittata onto a cutting board and cut into wedges. Serve immediately with red onion relish, if desired.