Spinach Frittata with Caramelized Onions

A crown of caramelized onions is all it takes to elevate a frittata from pauper to prince. This eggy creation is simply an amalgam of forlorn contents of my fridge (read: humble and endlessly adaptable), but what really makes it shine is the sweet, slightly charred onions that are welded to its surface. Caramelized slowly, then scattered across the top right before the eggs are set, the golden strands crisp up deliciously in the oven and bring a deep, seductive flavor to the dish.

[Makes: 2 servings]

1 large sweet onion, halved and thinly sliced
olive oil
1 garlic clove, minced
2 to 3 cups baby spinach
1/2 cup small white beans
4 large eggs
A splash of buttermilk
freshly ground black pepper
1/4 cup curly parsley, chopped
1 tomato, sliced
1/4 cup roasted pepitas

1. Peel and half a large sweet onion. Cut across the grain into thin slices. Heat olive oil in a medium skillet over medium heat. When oil is shimmering, add onions and cook for 10 minutes, stirring occasionally. Reduce heat to medium-low or low (depending on burner strength), and sprinkle onions with a little salt. Continue cooking, allowing onions to slightly stick to the bottom of the pan between each stir, for 20 to 30 more minutes (or up to an hour) until onions are browned and caramelized.

2. Meanwhile, preheat oven to 400 dgF. Crack 4 large eggs into a bowl and whisk with a splash or two of buttermilk. Stir in about a 1/4 cup chopped curly parsley, and season with salt and freshly cracked black pepper.

3. Wash 2 to 3 cups baby spinach and mince 1 garlic clove. Heat a few tablespoons olive oil in a medium cast iron or ovenproof skillet over medium. Add garlic and cook, stirring frequently until fragrant, about 1 minute. Add spinach and cook until nearly wilted. I had some baby white beans in the fridge so I added about 1/2 cup of those to the sauteing spinach as well.

4. Pour the eggs over the spinach and beans and top with tomato slices. Cook for about 5 to 7 minutes and before the eggs are fully set, top with caramelized onions and roasted pepitas. Transfer the skillet to the oven and cook for another 5 minutes until eggs are cooked through and top is slightly browned.


  1. So pretty...and I love the addition of the pepitas. :)

  2. That looks so delicious. Congrats on being a Saveur food blog awards finalist. What an honor!

  3. made this..we didn't enjoy the seeds on top. otherwise, pretty tasty dish

  4. Gorgeous! This reminds me that I don't add caramelized onions to enough things. I love all of the colors!

  5. Don't know what took me so long, but I just bought a cast-iron pan like that one and can't wait to start using it for frittatas and many more delicious meals. Caramelized onions is a great idea!

  6. Hi Alaina,
    I just found your blog a few months ago, and have been loving it! I am a bit of a cook myself, or at least I spend a lot of my time cooking and tinkering with recipes. It has been a long time since I found a food blog that I actually can't wait to see what your posting next!
    thanks so much for the beautiful photo's with the delicious recipes!

    1. That is such a sweet comment, Rachael. Means a ton, and thank you for following.

  7. Oh wow! Love the caramelized onions in there. You're right.. it really elevates the humble dish. I made some over the weekend w/asparagus but I'll try adding onions next time. -Sarah