I make a frittata once a week, generally with whatever veggies in the fridge that are close to being on their last legs. They’re so easy to throw together, so beloved, and such a go-to for guests in our household that it’s kind of bananas that I haven’t thought to share with you! Please forgive me. I made you this caramelized onion and rapini frittata as a peace offering. (Toothy emoji smile) Rapini is a controversial vegetable, if veggies can be controversial. So if you’re on the “we hate it, it’s a bitter jerk” side, please substitute a green of your choosing (may I recommend lacinato kale, dandelion greens, collards, or beet greens as possible substitutions?) And if you’re short of time please go ahead and skip caramelizing the onions, it will be delicious and only take 1/2 the time. Lastly, my secret for amazing frittatas: nearly fill the pan with veggies. If it’s mostly yummy veggies with a bit of egg than you’re on the right track (so much nutrition, so much flavor!) And don’t forget to serve with hot sauce (preferred) or red pepper flakes! Ok then, have at it! xx- Sarah
Ingredients
- 1 large yellow onion, diced
- 1 bunch of rapini, rough chopped into bite sized pieces
- 2 tablespoons ghee
- 8 cage free, certified humane organic eggs
- sea salt
- fresh cracked black pepper
- red pepper flakes
Instructions
- Preheat oven to 375°.
- Place ghee in a 9" cast iron pan and heat over medium.
- Add onions and cook until soft, stirring continuously. Add a couple good pinches of sea salt and fresh cracked pepper.
- Set heat to low and when pan has cooled, stop stirring onions. Cook over low heat until onions are a deep brown color, stirring every 5 minutes or so to cook evenly.
- Add rapini to pan (I added in two separate bunches in order to fit it all in. Saute greens over medium low heat until soft. Add a couple pinches of fresh cracked pepper and sea salt.
- In a medium bowl crack 8 eggs, add a couple of pinches of sea salt and fresh cracked pepper. Give them a good whisk.
- Pour eggs into the pan, using a spoon to mix with the greens.
- Place in the oven and cook for 20-30 minutes, or until the top of the frittata is lightly browned (it may rise a bit, don't worry it will settle when you let it cool)
- Serve and enjoy!
love a frittata! Had one tonight, in fact! Thanks for the suggestion on the rapini!!
Oh my goodness! This looks beyond! I usually make a Greek frittata with tomatoes, olives, feta and parsley but I’m very intrigued with rapini. Must give this one a try!
Taffeta & Tulips
Hmm this seems quite amazing! x
http://jessicawoods.fr
I love frittatas! Actually had one over the weekend. This one looks delicious. xo Julie
This looks so yummy and so easy!
-Maggie http://www.thatgirlmags.com
I have such a hard time getting eggs not to stick in my cast iron pan even though I feel it’s well-seasoned. Any tips?
HI Sarah, I just wanted to say that I love your blog, but in particular your food posts…and in particular your food PHOTOGRAPHY! It is sublime! Everything that you showcase looks so delicious, vibrant and yummy that it makes me want to eat it right off the screen, and possibly eat only it for the rest of my days! I am not sure exactly what or how you are doing it but keep up the great work as not only is it a feast for your readers’ taste buds, but our eyes as well!
Hope all in your household is well and happy, including that gorgeous bunny of yours!
Claire x
Made this tonight! Didn’t have red pepper so I subbed paprika – still delicious! Thanks for sharing
This frittata looks delicious and is a healthy and unique way to use veggies