Frittatas are one of my favorite dinners because they are quick, easy, and can be adapted to your tastes or whatever you happen to have on hand. Plus, the leftovers can serve as breakfast, making it the ultimate when it comes to versatility. In this version, I combine caramelized red onion with feta cheese, giving a little hint of sweet and salty in each bite.
Feta Red Onion Frittata
makes 4-6 servings
2 teaspoons coconut oil, plus more for greasing cast iron skillet
1 medium red onion, sliced into half-moons
8 large eggs, beaten
1/3 cup crumbled feta cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
- Heat 2 teaspoons of coconut oil in a medium-sized pan and heat on medium heat. Add onions to the pan and stir occassionaly, breaking the slices into slivers as you go, until the onions are caramelized, 5-10 minutes. Once cooked, allow the onions to cool while you prepare the rest of the ingredients.
- In a large bowl, combine the eggs, feta, salt and pepper, mixing until all ingredients are evenly distributed.
- Grease a cast iron skillet with coconut oil (the amount you need will depend on how well seasoned your skillet is to start with) and heat on medium-high heat.
- Once the skillet is ready, add the cooled onions to the egg mixture and stir to incorporate. Pour the finished mixture into the heated skillet. Then, turn the heat down to medium-low and pre-heat your broiler to low.
- Cook the frittata on the stove-top until the edges are set and pull away easily from the skillet, about 10 minutes.
- Transfer the skillet to the oven and place directly below the broiler. Cook for 2-3 minutes, or until the top is browned and the frittata is cooked through when tested with a knife. Be sure to keep a close eye on it because things can go from browned to burnt pretty quickly.
- Allow the frittata to cool for 5 minutes, cut into 8 slices, and serve.