The Kitchn: A frittata recipe that's dressed to impress
This is the frittata to keep on call when you need a breakfast recipe that's dressed to impress. It's a mash-up of frittata and French onion soup that is pure comfort food. The eggs are loaded with all the best parts of a really good bowl of French onion soup, from the rich, velvety caramelized onions, to the gooey, melted Gruyere, and even cubes of toasted bread studded throughout the eggs.
Tip: Always start with more onions than you think you need.
When you add the sliced onions to the skillet, it's probably going to seem like this recipe calls for entirely too many onions. That's the thing about caramelized onions -- they cook down a lot while concentrating their flavor. This recipe calls for two large yellow onions, which leaves you with about a cup of caramelized onions. It's just enough to get a bite of rich, sweet and savory strands in every bite.
Because they take a while to cook, I always like to make the caramelized onions ahead of time -- and I double or triple the batch when I do. Since you're already making caramelized onions, it's not much more work to make extra. They keep for several days in the fridge and a few months in the freezer.
French Onion Frittata
Serves 6
2 tablespoons unsalted butter, divided
2 cups diced day-old bread
1 tablespoon olive oil
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