MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 55 minutes

    I simply adore caramelized onions. They add such amazing flavor to dishes. Not to mention that their sweetness pairs perfectly with salty meats like pancetta. Putting the onions and pancetta together in this frittata was a no-brainer. I love to serve this dish with a pinch of red pepper flakes and a side of fresh avocado.


    • 8 ounces thinly sliced pancetta

    • 2 tablespoons avocado oil or olive oil, divided

    • 1 large onion, thinly sliced

    • ½ teaspoon sea salt

    • ¼ teaspoon ground black pepper

    • 3 cloves garlic, minced

    • ½ teaspoon dried rubbed sage

    • 10 large eggs

    • ¼ cup unsweetened almond milk

    • 2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish


    1. Chop the pancetta, reserving 4 slices to put on top of the frittata.

    2. Heat 1 tablespoon of the oil in a 10-inch ovenproof sauté pan over medium-low heat. When the oil is hot, add the onion slices, salt, and pepper and cook until the onions are nice and caramelized, about 25 minutes. Remove the onions from the pan and set aside.

    3. To the same pan, add the remaining tablespoon of oil and the chopped pancetta. Cook over medium heat until the pancetta is just starting to brown. Add the garlic and sage to the pan and continue cooking until the pancetta is crispy and golden brown.

    4. Preheat the oven to 350°F.

    5. Return the caramelized onions to the pan, reserving some for the top of the frittata. Mix the onions in with the pancetta.

    6. Crack the eggs into a mixing bowl, add the almond milk, and whisk with a fork. Pour the egg mixture over the pancetta and onions in the skillet. Mix just slightly.

    7. Cook, without stirring, until the sides and bottom begin to set, 6 to 8 minutes.

    8. Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and top the frittata with the remaining pancetta slices and caramelized onions. Return to the oven and bake for an additional 10 to 15 minutes, until the eggs are firm and cooked through.

    9. Garnish with parsley before serving.

    tips: As the onions are caramelizing, they may start to stick to the pan. Simply add a little water and then use a rubber spatula to scrape up and mix in any browned bits from the bottom of the pan. This really helps develop depth of flavor.

    If you aren’t avoiding dairy, top this frittata with some crumbled feta or goat cheese before serving.



    CALORIES: 296

    FAT: 23.3g

    PROTEIN: 17.6g

    TOTAL CARBS: 3.3g

    FIBER: 0.5g

    NET CARBS: 2.7g