Caramelized Onion, Broccoli & Spinach Frittata

Rise, Shine, and Savor: Your New Breakfast Obsession Awaits!

Hey kitchen adventurers! Clara here from Unknown, ready to kickstart your day with a dish that’ll make your taste buds do the cha-cha. Ever have those mornings where you’re torn between “I should eat something nourishing” and “I want something utterly delicious”? That exact dilemma led me to create this Caramelized Onion, Broccoli & Spinach Frittata – your golden ticket to breakfast bliss. Picture this: sweet, jammy onions tangled with vibrant broccoli and emerald spinach, all hugged by fluffy, protein-packed eggs. It’s like sunshine on a plate!

Frittatas are the unsung heroes of busy lives. They’re forgiving (no flipping anxiety!), fab for meal prep, and transform humble ingredients into something extraordinary. What I adore about this version is how the caramelized onions create this rich, savory-sweet base that makes every bite sing. Plus, it’s packed with enough protein and veggie power to fuel your adventures – whether you’re conquering emails or hiking trails. Trust me, this isn’t just “healthy food.” This is the kind of meal that makes you excited to jump out of bed. So grab your favorite skillet, and let’s turn ordinary mornings into something magical!

The Frittata That Started It All

This recipe? It’s got roots. Picture 22-year-old me in my first apartment kitchen – circa 2015. I’d just moved to the city, surviving on sad desk salads and takeout pizza. One rainy Sunday, homesick and craving comfort, I called my Nonna. “Piccolina,” she chuckled, “even you can’t burn eggs in a pan!” Her voice guided me through my very first frittata attempt. I caramelized onions like she taught me (patience, Clara, patience!), tossed in whatever veggies languished in my fridge, and held my breath as it baked.

That first imperfect, slightly lopsided frittata tasted like victory. I shared slices with my neighbors – a jazz musician and a grad student – and suddenly my tiny kitchen felt like home. We ate standing up, laughing as rain pattered against the window. That’s the magic of frittatas: they’re not just food, they’re memory-makers. Every time I make this version, I smell caramelizing onions and remember how something so simple can turn loneliness into connection. Now, I’m passing that cozy magic to you!

Caramelized Onion, Broccoli & Spinach Frittata

---

• Author: clarawhitmore
• Total Time: 35 minutes
• Yield: serves 4

Print Recipe

Pin Recipe

Description

Start your day with a burst of flavor! This Caramelized Onion, Broccoli & Spinach Frittata is a wholesome and satisfying way to fuel your morning. Packed with fresh veggies and full of savory richness, it’s a perfect go-to for a quick breakfast or a relaxed weekend brunch. Slice it up, serve it warm, and enjoy the comforting goodness in every bite.

---

Ingredients

Scale 1x2x3x

1 tbsp olive oil

1 large organic onion, thinly sliced

1 cup broccoli florets, chopped

1 cup fresh spinach

6 large eggs

¼ cup milk (or plant-based alternative)

Salt & pepper to taste

Optional: ¼ cup shredded cheese (cheddar or feta work great)

---

Instructions

Preheat oven to 375°F (190°C).

Heat olive oil in an oven-safe skillet over medium heat. Add onions and cook, stirring often, until golden and caramelized (about 10-15 minutes).

Add broccoli and cook for 3-4 minutes until slightly tender.

Stir in spinach and let it wilt for 1-2 minutes.

In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the vegetables in the skillet.

Cook on the stovetop for 2-3 minutes until the edges begin to set. Sprinkle cheese on top if using.

Transfer skillet to oven and bake for 10-12 minutes, or until the center is set and top is lightly golden.

Let cool slightly before slicing and serving.

• Prep Time: 10 min
• Cook Time: 25 mins
• Category: Dinner

Nutrition

• Calories: 180
• Fat: 12g
• Carbohydrates: 6g
• Protein: 12g

Your Flavor Arsenal: Simple Ingredients, Big Impact

• 1 tbsp olive oil – Extra virgin adds fruity depth, but regular works too! Chef’s hack: Swirl it around the pan’s sides to prevent sticking.
• 1 large organic onion, thinly sliced – Yellow onions caramelize best! Thin slices = quicker transformation into sweet, golden goodness. Swap with shallots for extra elegance.
• 1 cup broccoli florets, chopped small – Tiny bites cook evenly! Stuck with frozen? Thaw completely and pat DRY – nobody likes a soggy frittata.
• 1 cup fresh spinach – It wilts down to almost nothing, so pack that cup! Kale or arugula make spunky substitutes.
• 6 large eggs – The heart of the dish! Pro tip: Room temp eggs fluff better. For richer color, seek pasture-raised.
• ¼ cup milk (dairy or plant-based) – Creates cloud-like texture! Almond milk keeps it light; whole dairy adds creaminess. Even water works in a pinch!
• Salt & pepper to taste – Season like you mean it! I use flaky sea salt for better distribution.
• Optional: ¼ cup shredded cheese – Feta crumbles add salty tang, cheddar gives gooey comfort, or skip it entirely for dairy-free joy.

Let’s Build Your Flavor Masterpiece!

1. Preheat oven to 375°F (190°C). Why now? Your oven needs time to hit the right temp while you cook veggies – multitasking win!
2. Heat olive oil in an oven-safe skillet (like cast iron!) over medium heat. Add onions. Cook 10-15 mins, stirring often. Patience is key! Don’t rush the caramelization. When they turn deep golden and smell like heaven, you’re there. Chef’s secret: Add a pinch of sugar to speed things up if needed!
3. Add broccoli florets. Cook 3-4 minutes until bright green and slightly tender. Listen closely: You should hear a happy sizzle! This quick pre-cook prevents crunchy broccoli surprises later.
4. Stir in spinach. Cook 1-2 minutes until wilted. Use tongs to gently fold it in – it’ll shrink dramatically! Timing tip: Pull spinach just before it’s fully wilted; residual heat finishes the job.
5. In a bowl, whisk eggs, milk, salt, and pepper until JUST combined. Don’t over-whisk! Too much air = puffy then flat frittata. A few streaks of white are fine!
6. Pour egg mixture evenly over veggies in skillet. Cook 2-3 mins on stovetop until edges set. Watch the magic: Run a spatula gently around the edge to let uncooked egg flow underneath. Crucial step! This prevents a raw bottom.
7. Sprinkle cheese on top (if using). Cheesy pro move: Press feta lightly into the surface so it doesn’t roll off when slicing!
8. Transfer skillet to oven. Bake 10-12 mins until center is set and top is lightly golden. Jiggle test: Gently shake the pan. If the center barely wobbles, it’s done! Overbaking leads to rubber city – we want tender perfection.
9. Let cool 5 minutes before slicing. Resist temptation! Resting lets eggs firm up for clean slices. Run a knife around the edge first for easy release.

Plating Perfection & Pairings

Slide a butter knife around the frittata’s edge, then slice into cheerful wedges like a veggie-packed pizza! I love serving it warm straight from the skillet (rustic charm!) on wooden boards for brunch gatherings. For solo mornings? Slide a wedge onto a colorful plate alongside creamy avocado slices and juicy cherry tomatoes. Weekend vibes? Pair it with crispy roasted potatoes and a zesty arugula salad with lemon vinaigrette. It’s equally fabulous hot, room temp, or chilled – making it the ultimate portable breakfast for chaotic mornings. Garnish with microgreens or fresh herbs for that “chef’s kiss” finish!

Shake It Up: Your Frittata, Your Rules!

• Mediterranean Magic: Swap broccoli for roasted red peppers + add kalamata olives and crumbled feta. Finish with fresh dill!
• Spicy Fiesta: Add diced jalapeños with the onions. Mix corn and black beans into the eggs. Top with avocado crema and cilantro.
• Mushroom & Thyme Elegance: Replace broccoli with sautéed cremini mushrooms and a tablespoon of fresh thyme. Gruyère cheese = heaven.
• Protein Powerhouse: Fold in ½ cup diced cooked ham, crumbled bacon, or shredded rotisserie chicken with the spinach.
• Dairy-Free Delight: Skip cheese or use nutritional yeast for a cheesy vibe. Coconut milk adds lovely richness to the eggs!

Clara’s Kitchen Confessions & Wisdom

This frittata has evolved more than my taste in kitchen aprons! My first version? Let’s just say the onions were… aggressively charred. Lesson learned: low and slow wins the caramelization race! Now, I often double the onion portion because – confession time – I sneak forkfuls straight from the pan. Another game-changer? Switching to a well-seasoned cast iron skillet. It gives those edges an irresistible crispy lace that makes people ask, “HOW?!” My favorite memory? Last Thanksgiving, my niece declared it “better than pancakes” – high praise from a syrup enthusiast! Remember: frittatas are wonderfully forgiving. Veggie proportions aren’t sacred. Got zucchini? Toss it in! Leftover roasted sweet potatoes? Yes, please! This recipe is your canvas – paint it delicious.

Frittata Finesse: Your Questions Answered!

Q: Help! My frittata’s center is runny, but the edges are dry. What went wrong?
A: Ah, the oven shuffle! Your skillet might be overcrowded or your oven running hot. Next time, reduce heat to 350°F (175°C) and bake 15-18 mins. Shield edges with foil if they brown too fast. The jiggle test is your best friend – wait for that barely-there wobble!

Q: Can I make this ahead for meal prep?
A: Absolutely! Cook, cool completely, then slice and store airtight in the fridge for 4 days. Reheat gently in a skillet (covered!) or microwave at 50% power. Cold frittata wedges tucked into lunchboxes? Chef’s kiss!

Q: Pan panic! I don’t have an oven-safe skillet. Now what?
A: No sweat! Sauté veggies in any pan, then transfer them to a greased 9-inch pie dish. Pour eggs over, bake at 375°F (190°C) for 20-25 mins. Bonus: easier slicing!

Q: Why did my beautiful frittata turn into an egg pancake?
A: Over-whisking is likely the culprit! Vigorous beating incorporates too much air, leading to puff-and-collapse. Whisk eggs just until yolks and whites blend – a few streaks are fine. Also, ensure your milk ratio isn’t high (stick to ¼ cup max!).

Nourishment Breakdown (Per Serving)

Servings: 4 | Prep: 10 mins | Cook: 25 mins
Calories: ~180 | Protein: 12g | Carbs: 6g | Fat: 12g
Note: Values include cheese option. Excluding cheese reduces calories by ~30 and fat by ~2.5g