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Three cheese caramelized onion and bacon frittata

August 7, 2014 by Roxana 4 Comments

An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!
An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!

It may still be summer vacation but for me it’s one of the busiest time of the year. Between playdates at the park, enjoying some sun at the beach or splashing at the pool I’m daily out of the house. I hardly have time to catch up with the laundry and preparing for dinner is always a race against time.

One pot dinners have become my go-to meals and dinners that take less than 30 minutes from the fridge to the table are by far a favorite!

Making a frittata for dinner not only saves me time but makes everyone happy! My family loves egg dishes!

Three cheese caramelized onion and bacon frittata recipe from Roxanashomebaking.com

A frittata is basically a super simple, super easy crustless quiche. It doesn’t take a lot of time to make, and it’s amazing. It’s like a big baked omelet. It takes 5-7 minutes to par-cook the ingredients in the skillet and finish it in the oven.

Another huge advantage to frittatas is that you can use  random leftover ingredients or whatever you may have on hand at the moment. For this frittata I used onions, garlic, bacon, Jarlsberg cheese, smoked cheddar and Asiago cheese. But you can change the cheeses by using your favorite melting cheese and throw in some veggies as well.

Usually a frittata is made in a 10″ cast iron or a good skillet. I love my Calphalon Tri-Ply stainless steel omelet pan. (It’s from the same set like the deep dish skillet I made the creamy cheese tortellini and chicken in). For easy removal you can use a non-stick skillet.

One frittata makes plenty for four to six people but I love having leftovers for breakfast the next day. They are almost as good as frittata straight from the oven.Three cheese caramelized onion and bacon frittata

To make this three cheese caramelized onion and bacon frittata you start by slowly cooking the onion, garlic and bacon over low flame until soften and starts to caramelize.

I love caramelized onions. Brings out the sweetness! Vidalia is one of my favorite onions but you can use whatever you have in the pantry! For other recipes using caramelized onion you can check my caramelized onion dinner rolls and caramelized onion and asparagus strata.

Once the onion is cooked, slowly pour in the lightly beaten eggs mixed with the shredded cheese. Cook until the edges set and continue cooking the frittata in a hot oven.

Once the eggs are puffed, remove the frittata from the oven and serve warm or cold with a light salad.

Three cheese caramelized onion and bacon frittata recipe

Yields 4-6 servings

An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 2 (Vidalia) onions, thinly sliced
  • 2 garlic cloves, minced
  • 4 slices of uncooked bacon, roughly chopped
  • 8 eggs
  • 2 tablespoons heavy cream
  • 2/3 cup Jarlsberg cheese, shredded
  • 1/2 cup Applewood smoked cheddar cheese, shredded
  • 1/4 cup Asiago cheese, grated
  • salt and pepper

Instructions

  1. Heat the oven to 400F.
  2. Heat a skillet over low flame. Add the finely sliced onion, minced garlic and chopped bacon. Add a pinch of salt and cook over low heat, stirring occasionally until the onions are softened get a golden brown color.
  3. While the onions are cooking, in a medium sized bowl, lightly beat the eggs with the heavy cream. Stir in the cheeses and season with salt and pepper. Keep in mind that the cheese and bacon are salty so add just a pinch.
  4. As soon as the onions turn golden brown, slowly pour the cheese-egg mixture in the hot pan and let cook, stirring only once, for 5-7 minutes or until the edges are set.
  5. Remove the skillet from the store, place it in the hot oven and bake for an additional 10-12 minutes or until the eggs are set and puffed up.
  6. Remove from the oven and let cool slightly.
  7. Cut the frittata into wedges and using an omelet turner gently lift the wedges to serve.
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http://atreatsaffair.com/three-cheese-caramelized-onion-bacon-frittata-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Happy baking,

Roxana

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Filed Under: Breakfast treats, Cooking, Recipe Tagged With: Asiago cheese, bacon, frittata, garlic, gluten free, heavy cream, Jarlsberg Cheese, onion, smoked cheddar cheese

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. ZazaCook says

    August 7, 2014 at 3:43 pm

    Thanks for sharing this recipe! I love the easy recipes, and it looks delicious!
    Reply
  2. Emily @ Life on Food says

    August 8, 2014 at 10:04 am

    I make quiche all of the time but not frittatas. I know they seem so much simpler. This one looks great for a quick and easy dinner.
    Reply
  3. Lauren @ Imperfect and Fabulous says

    August 11, 2014 at 5:47 pm

    I love doing eggs for dinner! So quick, cheap, and easy. The combination of flavors you have in this frittata sound wonderful!
    Reply
  4. Cathy says

    August 12, 2014 at 10:18 pm

    I love frittata ans caramelized onions, and this looks amazing! PINNED because I need to try this! Saying hello from whimsy Wednesday! Cathy
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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