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Frittata with Red Onion Relish

A recipe for Frittata with Red Onion Relish! This easy frittata is entirely customizable using leftovers and paired with a homemade red onion relish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 1 Frittata
Course: Breakfast
Cuisine: Canadian

Ingredients

Red Onion Relish:
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 1/2 cups sliced red onion about 3 onions
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120 milliliters) red wine vinegar
  • 2 tablespoons (30 milliliters) honey
Frittata:
  • 1 tablespoon (15 grams) Clarified butter or half unsalted butter/half vegetable oil
  • 1/2 cup chopped onion or shallots
  • 6 large eggs lightly beaten
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2-1 cup (125-140 milliliters) cooked and seasoned filling
  • 1/4-1/3 cup cheese crumbled feta, grated cheddar, Parmesan, or goat cheese
Suggested Fillings:
  • Roasted carrots, peppers, cauliflowers, or potatoes
  • Diced potatoes, pasta, or rice
  • Diced ham, chicken, bacon, or sausage
  • Diced olives, cooked mushrooms, or marinated artichokes
  • Handful of herbs and/or finely chopped spinach

Instructions

To make the Red Onion Relish:
    Cup of Yum
  1. Heat the oil in a large skillet over medium heat; add the onions, turning them with tongs to coat them evenly.
  2. Add the salt and cook until the onions soften, about 10-12 minutes, stirring occasionally to prevent burning.
  3. Add the vinegar, scraping the bottom of the pan as you do so.
  4. Add the honey, reducing the heat and continue simmering until the liquid has evaporated.
  5. Serve warm or at room temperature. Store in the refrigerator for up to 2 weeks.
To make the Frittata:
  1. Preheat oven to 350˚F (180˚C).
  2. Heat the clarified butter (or butter/oil mixture, if using) in a nonstick skillet over medium heat and cook the shallots until softened, about 2-3 minutes.
  3. Add the eggs, salt and a bit of pepper, then add cheese and the filling of your choice, dispersing it evenly over the eggs.
  4. Cook partially covered, without disturbing, for about 3-5 minutes, or until the edges are firm.
  5. Remove the lid and transfer to a preheated oven for a few minutes until just cooked through.
  6. Serve directly from the pan or slide the frittata onto a cutting board and cut into wedges. Serve immediately with red onion relish, if desired.