The Ultimate Savory Frittata
There’s a special kind of magic that happens when onions are slow-cooked to sweet, jammy perfection. That deep, rich flavor of caramelized onions is the star of this dish, creating a beautiful harmony with salty, crispy pancetta. This frittata is a match made in culinary heaven—a simple yet elegant meal that’s perfect for a lazy weekend brunch or a quick weeknight dinner. I love finishing it with a sprinkle of red pepper flakes for a little kick and some creamy avocado on the side. It’s pure comfort in every bite!
Ingredients
• MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 55 minutes
• 8 ounces / 227g thinly sliced pancetta
• 2 tablespoons / 30ml 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 / 60ml unsweetened almond milk
• 2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish
Instructions
1. Directions1. Prep the Pancetta: Finely chop most of the pancetta, reserving 4 whole slices to place on top of the frittata later.2. Caramelize the Onions: Heat 1 tablespoon of oil in a 10-inch ovenproof skillet over medium-low heat. Add the sliced onion, salt, and pepper. Cook slowly, stirring occasionally, for about 25 minutes until the onions are deeply golden and sweet. Transfer the onions to a plate and set aside.3. Crisp the Pancetta: In the same skillet, add the remaining tablespoon of oil and the chopped pancetta. Cook over medium heat until it begins to brown. Stir in the minced garlic and dried sage, and continue cooking until the pancetta is crispy and fragrant.4. Combine & Prepare Oven: Preheat your oven to 350°F / 175°C. Return most of the caramelized onions to the skillet with the pancetta, reserving a small amount for topping. Gently mix to combine.5. Add the Eggs: In a medium bowl, whisk the eggs and almond milk together until just combined. Pour the egg mixture evenly over the pancetta and onions in the skillet.6. Set on Stovetop: Cook on the stovetop over medium heat, without stirring, for 6 to 8 minutes, or until the edges of the frittata begin to set.7. First Bake: Transfer the skillet to the preheated oven and bake for 10 minutes.8. Final Bake & Garnish: Carefully remove the skillet, arrange the reserved pancetta slices and caramelized onions on top, and return to the oven. Bake for an additional 10 to 15 minutes, until the center is firm and the eggs are fully cooked. Let it rest for a few minutes before garnishing with fresh parsley and serving.
Nutritional Information
• PER SERVING:
• CALORIES: 296
• FAT: 23.3g
• PROTEIN: 17.6g
• TOTAL CARBS: 3.3g
• FIBER: 0.5g
• NET CARBS: 2.7g
Pro Tips
• If onions begin to stick while caramelizing, add a splash of water and use a spatula to scrape up the flavorful browned bits from the bottom of the pan.
• For a creamy, tangy addition, top the finished frittata with crumbled feta or goat cheese just before serving.
• Use a well-seasoned cast-iron or non-stick ovenproof skillet to ensure the frittata releases easily from the pan.
• Don’t over-whisk the eggs! Mix them just until the yolks and whites are combined to maintain a tender, custardy texture.
FAQ
Q: How do I know when the frittata is done cooking
A: The frittata is fully cooked when the center is firm and no longer jiggly when you gently shake the pan. The edges will be set and lightly golden. For a final check, a knife inserted into the center should come out clean.
Q: Can I make this frittata ahead of time
A: Yes, this savory frittata is perfect for making ahead. Once baked, allow it to cool completely. You can then cover and refrigerate it for up to 3 days. Enjoy it cold, at room temperature, or gently reheated in the oven or microwave.
Q: What can I use instead of pancetta
A: If you don’t have pancetta, you can easily substitute it with an equal amount of chopped bacon, prosciutto, or crumbled sausage. For a vegetarian version, simply omit the meat and consider adding sautéed mushrooms or spinach for extra flavor.
Q: Why do you cook the frittata on the stovetop first
A: Cooking the frittata on the stovetop for 6-8 minutes before baking helps to set the edges. This initial step ensures the bottom and sides cook evenly and develop a nice texture, preventing a soggy bottom and creating a perfectly structured frittata.
