Caramelised onion frittata with roasted garlic tomatoes
Enjoy a savory caramelised onion frittata paired with roasted garlic tomatoes, perfect for brunch or a light dinner. Made with fresh cherry tomatoes, sour cream, dill, caramelised onions, and arugula, this delicious recipe combines the richness of olive oil and brown sugar for a delightful blend of flavors. Simple yet satisfying, this dish is sure to impress!
- 16 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
The Caramelized Onion Frittata with Roasted Garlic Tomatoes is a delicious and savory dish perfect for breakfast, brunch, or even a light dinner. This recipe combines sweet, caramelized onions with roasted garlic cherry tomatoes and fresh arugula, all enveloped in a fluffy egg base. The addition of sour cream and dill brings a creamy and slightly tangy flavor, making this frittata a delightful and well-balanced meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the onions.
- Halve the cherry tomatoes.
- Mince the garlic cloves.
- In a large frying pan, heat 2 tablespoons of the olive oil over medium heat.
- Add the sliced onions to the pan and cook for about 10 minutes, stirring occasionally until they start to soften.
- Sprinkle in the brown sugar and continue to cook for another 10-15 minutes, stirring constantly until the onions are golden brown and caramelised.
- Remove the onions from the pan and set them aside.
- Place the halved cherry tomatoes and minced garlic on a baking sheet.
- Drizzle with the remaining olive oil and season with a pinch of salt and pepper.
- Spray a little cooking spray oil over the tomatoes to ensure even roasting.
- Roast in the preheated oven for about 15 minutes, or until the tomatoes are soft and slightly blistered.
- Remove from the oven and set aside.
- In a large bowl, whisk together the eggs until well combined. Add a pinch of salt and pepper to taste.
- Fold the caramelised onions into the egg mixture.
- Preheat a large, oven-safe frying pan over medium heat and coat lightly with cooking spray oil.
- Pour the egg and caramelised onion mixture into the pan and cook for about 5-7 minutes, or until the edges start to set.
- Transfer the pan to the preheated oven and bake for about 12-15 minutes, or until the frittata is fully set and cooked through.
- In a small bowl, mix together the sour cream, dill, and vinegar until well combined.
- Season with salt and pepper to taste.
- Once the frittata is done, remove it from the oven and allow it to cool slightly.
- Cut the frittata into wedges and serve topped with the roasted garlic cherry tomatoes and a generous dollop of the sour cream dill sauce.
- Garnish with fresh arugula on the side.
Tips:
- To ensure even caramelization of the onions, cook them over medium-low heat and stir frequently to prevent burning.
- Roast the cherry tomatoes and garlic cloves together by tossing them in a small amount of olive oil and seasoning with salt and pepper before placing them in the oven.
- For a fluffier frittata, whisk the eggs thoroughly to incorporate some air before adding them to the skillet.
- If you don't have fresh dill, you can use dried dill, but use less as dried herbs are more concentrated in flavor.
- Using a non-stick skillet or a well-seasoned cast iron pan can help prevent the frittata from sticking, making it easier to transfer to a plate.
This Caramelized Onion Frittata with Roasted Garlic Tomatoes is a harmonious blend of flavors and textures that is sure to satisfy your taste buds. The sweetness of the caramelized onions and the roasted garlic tomatoes pairs beautifully with the creamy egg mixture and peppery arugula. Whether you're serving it hot or at room temperature, this frittata is a versatile and delightful dish for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 1.99g | 5% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 33% |
| Saturated 7g | 25% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 270mg | 48% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 0.30mg | 2% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.83ug | 34% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 1.75mg | 16% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 390mg | 11% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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