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Baked Frittata with Onions (French Onion Frittata)


A baked frittata recipe with all the great flavors and components of French onion soup.

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  • 1 1 1 tbsp olive oil or unsalted butter
  • 1 1 1 slice of bread cut into cubes
  • 1 1 1 small onion sliced
  • pinch pinch of sugar
  • 4 4 4 eggs
  • 2 2 2 tbsp half and half
  • 1/2 1/2 1/2 tsp dijon mustard
  • 1/4 1/4 1/4 tsp salt
  • pinch pinch of ground pepper
  • 2 2 2 oz. cheese (such as parmesan or gruyere) cubed


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Preheat the oven to 400°F. To an oven-safe skillet, add olive oil or butter and warm over medium heat. Add the diced bread and cook until crisp and toasted. Make sure you give the bread a toss every so often to evenly toast all sides.

Temporarily remove the croutons from the pan and add the sliced onions. Sauté until golden brown. You can add a pinch of sugar once the onions have softened to help with the caramelization process.

Meanwhile, whisk the eggs with the half and half, dijon mustard, salt, and pepper. Add the croutons back into the skillet and evenly distribute them (and the onions) throughout the skillet. Pour the egg batter into the pan.

Cook the frittata over the stove just until the edges begin to set, about 2 minutes. Drop the cubes of cheese all over the top, then move the frittata into the oven and bake for another 8 to 10 minutes, until the eggs are set and puffed up and the cheese has melted.

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