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  1. Balsamic Caramelized Onion and Potato Frittata

Balsamic Caramelized Onion and Potato Frittata

01:10:00 8 servings, 1/8 recipe (146 g) each
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8 servings, 1/8 recipe (146 g) each

What happens when you combine a big open-face omelette with scalloped potatoes? This Balsamic Caramelized Onion and Potato Frittata! Layers of crispy browned potatoes, tender golden caramelized onions and a little fresh thyme transform a regular weeknight frittata into something spectacular -- with minimal prep!

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What You Need

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Make It

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  • Melt 1 Tbsp. butter in large ovenproof skillet on medium-high heat. Add onions; cook 5 min., stirring frequently. Reduce heat to low; cook onions additional 25 min. or until golden brown, stirring occasionally and adding remaining butter as needed to prevent onions from drying out and sticking to bottom of skillet. Stir in garlic and 1 tsp. thyme; cook 5 min., stirring occasionally. Spoon into bowl.
  • Heat 1-1/2 tsp. oil in same skillet on medium-high heat. Add enough potatoes to cover bottom of skillet in single layer; cook 2 min. on each side or until tender and golden brown on both sides. Remove potatoes from skillet. Repeat in several batches with remaining oil and potatoes.
  • Spray same (empty) skillet with cooking spray. Layer 1/4 each of the potatoes and onions in prepared skillet, brushing each layer of potatoes with about 1 tsp. dressing before topping with onions. Repeat all layers.
  • Whisk eggs, milk, pepper and remaining thyme until blended; pour over ingredients in skillet. Cook on medium-low heat 8 min. or until bottom of frittata is firm. Top with cheese.
  • Heat broiler. Place frittata 6 inches from heat. Broil 5 min. or until top of frittata is lightly browned and cheese is melted.

Make Ahead

The onions can be cooked ahead of time. Cool, then refrigerate up to 24 hours before using as directed. For best results, let chilled onions come to room temperature before using to prepare frittata.

Storage Know-How

Eggs-actly how long is it safe to store your eggs? Refrigerate raw eggs (in the shell) in the refrigerator for up to 4 weeks. Whole or separated eggs (out of the shell) can be stored in the refrigerator for up to 2 days. Refrigerate hard-cooked eggs for up to 1 week.


  • 8 servings, 1/8 recipe (146 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (146 g) each
Calories 250
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 200mg
Sodium 160mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 4g
Protein 9g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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