Easy Like Sunday Morning: My Favorite Frittata
So, I’m in a book club. But as any good book club going individual will tell you, these gatherings are really 90% focused on eating and boozing, 10% focused on actual literary discussion. Don’t get me wrong, I absolutely love to read and I’m really glad I have friends who share my delight in devouring and analyzing a good book. But I’m under no illusion about our priorities here.
This frittata was my contribution – I knew we’d have plenty of festive Sunday Funday drinks plus some indulgent brunch sliders, banana bread, pie, etc. so I figured I’d even things out with some eggs and vegetables. This frittata has absolutely nothing bad for you in it, and besides caramelizing the onions, the whole thing takes about 10 minutes to throw together and another 10 minutes to bake.
Caramelized Onion, Mushroom, & Brussels Sprouts Frittata
1 large sweet yellow onion, sliced
1 cup crimini mushrooms, sliced
1 cup shaved brussels sprouts
a few sprigs each – rosemary and thyme – roughly chopped
1 tablespoon coconut oil
Sea salt, cracked black pepper & red chili flakes to taste
Preheat the oven to 350º.
Heat the coconut oil in a medium-large cast iron skillet over medium heat. Add the onions and let them slowly caramelize, stirring occasionally, about 20-30 minutes.
Crack all your eggs into a mixing bowl and add in the herbs and spices. Whisk them a ton until they’re nice and frothy. Set aside.
Once the onions are caramelized and brown, add the mushrooms and brussels and cook everything together, until the mushrooms and brussels are starting to brown and getting little caramelized edges as well, about 5-10 more minutes.
Turn the stovetop to low and gently pour the egg mixture into the skillet. Resist the urge to start stirring everything around – you aren’t making scrambled eggs here! Transfer the skillet to the oven and bake for about 10 minutes or until the eggs are completely set and the top is slightly browned.
I like to serve this frittata with a light, green salad… and plenty of coffee and mimosas, of course.