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Frittata with Red Onion Relish on two white plates.

Frittata with Red Onion Relish

A recipe for Frittata with Red Onion Relish from the cookbook, British Columbia from Scratch.
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


Red Onion Relish:

  • 2 tablespoons (30 ml) vegetable oil
  • 2 1/2 cups (625 m)l sliced red onion about 3 onions
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/2 cup (125 ml) red wine vinegar
  • 2 tablespoons (30 ml) honey


  • 1 tablespoon (15 ml) Clarified butter or half unsalted butter/half vegetable oil
  • 1/2 cup (125 ml) chopped onion or shallots
  • 6 eggs lightly beaten
  • 1/4 teaspoon (1 ml) kosher salt
  • Freshly ground black pepper
  • 1/2-1 cup (125-150 ml) cooked and seasoned filling
  • 1/4-1/3 cup (60-80 ml) cheese crumbled feta, grated cheddar, Parmesan, or goat cheese
  • Red Onion Relish

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


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 (175˚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.