When I think about breakfast, the first thing that comes to mind definitely isn’t French onion soup. And while I find it more than acceptable to eat French onion soup for breakfast if that’s what your heart desires, this French onion frittata may fit the breakfast bill much better.
This flavor-bomb breakfast frittata contains all of the best parts of French onion soup, from the gruyere to the caramelized onions to the bread, and makes for a savory, amazing meal that will surely allow you to start your day on a positive note.
Best of all, this frittata is simple to make. Yes, I know, caramelized onions take time – but they can be made in advance and pulled out when you’re ready to enjoy your slow and lovely weekend brunch. Combine this with an arugula salad drizzled with shallot dressing, and everything will be perfect.
⅓ c. heavy cream
1 tsp. herbes de Provence
2 medium yellow onions, thinly sliced
2 Tbsp. butter, unsalted
1 c. gruyere cheese, shredded
½ c. plain breadcrumbs
2 tsp. dried parsley
2 Tbsp. Parmesan cheese
Salt and pepper to taste
First, you’ll need to make the caramelized onions (which is a bit time consuming, but worth it). Heat the butter over medium heat in a large, oven-safe skillet and add the onions. Cook them until they are starting to get soft. Lower the heat to low and continue cooking for 45-60 minutes, stirring periodically, until the onions are brown. Season with salt and herbes de Provence. Stir and set aside.
Preheat the oven to 400 degrees.
Heat another skillet over medium high heat and add the breadcrumbs, parsley, and Parmesan cheese. Cook, stirring frequently, until the breadcrumbs are lightly toasted. Set aside on a plate.
In a large mixing bowl, combine the eggs, cream, and salt and pepper. Whisk thoroughly.
Place the skillet containing the onions on the burner again and turn on the heat to medium. Spread out the onions evenly on the bottom of the pan. Top with ¾ c. gruyere and then pour the egg mixture on top of the onions and cheese. Sprinkle the top of the frittata with breadcrumb mixture and additional gruyere. Leave the skillet on the burner for about 2-3 minutes, or until the sides of the frittata are set.
Place the skillet into the oven and cook for 10-15 minutes, or until the egg is completely set throughout the frittata. Serve warm with a green salad.