Caramelized Onion and Eggplant Frittata
This caramelized onion and eggplant frittata is a veggie-lovers dream brunch. Served hot or cold, it’s a great option for make-ahead!
Hello, beautiful! Don’t you just love a beautiful breakfast skillet?!
This Caramelized Onion and Eggplant Frittata is perfect for the veggie-lovers in your life. The onions and eggplant are slow cooked to a perfect caramelization giving the frittata an unbelievable, naturally sweet flavor that compliments the rich and fluffy profile of the egg mixture.
What’s the difference between a frittata and an omelet?
The primary difference is that a frittata is started on the stove top and finished off in the oven. Whereas an omelet is cooked faster and entirely on the stove top.
In a frittata, all of the add-ins (meat, vegetables, cheese, etc…) are mixed into the egg mixture. In an omelet, the add-ins are sprinkled on top of the eggs.
Frittatas are sliced like a pie and can serve a group. Omelets are generally made to serve one. So, though an omelet cooks more quickly, a frittata is often the better option when serving a crowd.
Frittatas always use full fat milk or cream in the egg mixture. That is what gives it it’s fluffy texture. An omelet is flatter and does not usually incorporate milk or cream.
How to make a Caramelized Onion and Eggplant Frittata
You will start by melting butter in an oven oven safe skillet over medium heat. You will be transferring it to the oven, so it is important that the pan you use is safe for stove top and oven.
Next, add the thinly sliced onions. The thiner you can slice them then better! Caramelized onions done right cook low and slow. Reduce the heat of your stove top, add some salt and let them simmer away until they start to turn a beautiful golden brown. Work with a wooden spoon and toss the onions every few minutes to ensure they do not burn.
After about 10 minutes add the eggplant. Both onions and eggplant are bitter when raw, but they both caramelize so nicely and release the most delicious, sweet flavors! I like to leave the skin on the eggplant, it adds a little more flavor and texture, but if you do not like it you can remove it when cubing your eggplant. About 5 minutes in to cooking the eggplant, add the crushed garlic and sauté 5 more minutes.
Meanwhile, in a medium sized bowl, whisk together the egg mixture. Once it is fully combined, pour it over the vegetables in the skillet. Working carefully with a wooden spoon, so you do not spill over the sides, mix to incorporate the caramelized onions, eggplant and garlic into the egg mixture. Now fold in the cheese!
At this point you are ready to transfer the skillet to the oven. Be careful! The skillet is hot, so you want to make sure you are wearing an oven mitt! With a steady hand, pick up the skillet and place it on the middle rack of your oven. Bake for 10-12 minutes until the middle is no longer jiggly and the sides start to turn golden brown.
How to serve a Caramelized Onion and Eggplant Frittata
Once you remove the frittata from the oven you will want to allow it to cool a few minutes before slicing. Slice the frittata into 8 slices, top with arugula, add a dash of salt and a sprinkle of shaved parmesan cheese.
The frittata can also be made ahead and served cold, making it a great brunch option! You can make it up to 3 days in advance. To make in advance, cool the skillet uncovered to room temperature before covering tightly with plastic wrap and aluminum foil and storing in the refrigerator.
Caramelized Onion and Eggplant Frittata
- Total Time: 45 mins
- Yield: 8 slices 1x
Description
This caramelized onion and eggplant frittata is a veggie-lovers dream brunch. Served hot or cold, it’s a great option for make-ahead!
Ingredients
2 tbsp unsalted butter
3 medium sized onions, sliced thin (about 2.5 cups sliced)
1 1/2 tsp salt, divided
2 cups eggplant*, cubed
2 large cloves garlic, crushed
6 large eggs
1 cup whole milk
1/2 cup white all-purpose flour
1 tsp baking powder
1/4 tsp oregano
1 cup + 2 tbsp shaved parmesan cheese
2 cups arugula
Instructions
Preheat oven to 400°F
Melt butter in a large, oven safe skillet over medium heat
Once butter is melted, carefully and using an oven mitt, swirl the skillet so the bottom and sides are coated in butter (this prevents the egg mixture from sticking to the sides later)
Gradually add thinly sliced onions
Add 1/2 tsp salt, mix
Work with a wooden spoon to make sure all onions are evenly coated in butter/salt, about 2-3 minutes
Reduce heat to medium-low
Sauté for 10 minutes, tossing with a wooden spoon every 2-3 minutes
After 10 minutes, add the eggplant, fold into the onions
Sauté for 5 minutes
Add the crushed garlic
Sauté 5 more minutes
Meanwhile, in a medium sized bowl, whisk together the eggs, milk, flour, baking powder, oregano and 1/2 tsp salt until fully combined
Pour egg mixture into the skillet
Working carefully with a wooden spoon so you do not spill over the sides, mix egg mixture with caramelized onions and eggplant
Add the cheese, fold into the egg mixture
Carefully move the skillet from the stovetop to the middle rack of the oven (use an oven mitt!)
Bake for 10-12 minutes until the egg is set
Cool for at least 5 minutes before slicing
Serve topped with arugula, a sprinkle of salt and parmesan cheese (optional)
Notes
*I like to leave the skin on, but you can peel it if you prefer
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: frittata
Keywords: #frittata, #breakfastbakes
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