Onion & Herb Frittata

"A simple and savory onion frittata. From The Vegetarian Epicure. Posted for ZWT 4, Italy."
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Maryland Jim photo by Maryland Jim
photo by Maryland Jim photo by Maryland Jim
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:




  • Peel and coarsely chop onions. Heath the olive oil in a skillet and saute the onions until slightly golden. Add the parsley, chives and basil, saute a few minutes more, stirring often.
  • Beat the eggs lightly with salt and pepper.
  • Stir the onions and herbs one more time, then distribute evenly in the skillet. Lower the heat as much as possible and cook until the eggs are barely firm on top, 10-15 minutes on very low heat.
  • Turn a large plate upside down over the skillet like a lid and overturn the skillet quickly, dropping the frittata onto the plate. Slide the frittata back into the skillet and brown the other side for a few minutes.
  • Turn the frittata onto a serving plate and cut into wedges just before serving. It may be eaten hot, cool or at room temperature.

Questions & Replies

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  1. Oh so good! I halved the recipe, added 1/2 c sharp cheddar on top of the onions and instead of flippingm put it in the oven to finish for 10 min @ 350* This was wonderful!
  2. I halved this recipe which resulted in a somewhat thinner frittata which I found difficult to turn over without breaking. That would be my fault for not using a correspondingly smaller pan. This makes a very tasty breakfast. The only change I would make would be to caramelize the onions for a more mellow flavor. Made for ZWT7.
  3. Very nice breakfast dish, especially since I had all the herbs growing in the garden, talking about freshness, WOW! Very easy to make and great tasting to boot! Will definitely make this again. Made for ZWT7, Saucy Silverodes.
  4. I made this easy recipe for Sunday brunch. I caramelized the onions and then proceeded with the recipe. This really didn't take long as it is all stove top with no oven time. I also liked it as I prefer my eggs well done and I could do that with this recipe. Made for ZWT4.
  5. Excellent! This reminded me of a Frittata I enjoyed at a little restaurant a number of years back and never managed to duplicate. Made as posted for a delicious lunch. Would be great for a light supper ... and breakfast! Thank you AlexisZ - now I can enjoy that Frittata right here at home.


  1. I made this frittata for the Gardening, Herbs, Spices and More Forum's "Basil OR Nutmeg Challenge" for the Zaar World Tour 4. I used a sweet Vidalia Onion and I would recommend this onion for this dish because the flavor was perfect with the basil. I ended up snipping cilantro instead of parsley and did not realize it until I had my first bite. This was a great mistake! :) It was so delicious! I scaled this recipe to one serving and it was perfect. Thank you so much Alexis for a wonderful breakfast!


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