Caramelized onion frittata

Use whatever vegetables you have on hand to make this quick and easy breakfast dish.

Contributed by Food for health editors

Caramelized onion frittata

Another great recipe from Mollie Katzen's newest cookbook, The Heart of the Plate. Frittatas are quick, easy, and forgiving. They're great for brunch or for a simple dinner. Mollie Katzen adds zucchini, artichoke hearts, and goat cheese in this recipe, which she likens to a "crustless, veg-centric quiche." 

You can also replace these veggies with others — cooked and sliced small potatoes or leftover roasted vegetables are great options.

Servings: 6


  • 8 large eggs
  • 3 tablespoons olive oil
  • 2 cups minced onion (1 large)
  • Pinch each of dried thyme and rubbed sage
  • 2 small zucchini (1/2 pound total), cut into 1/8 inch thick coins
  • 8 ounces (1 1/2 cups) canned quartered artichoke hearts, rinsed, drained, and thoroughly dried
  • 1 teaspoon salt
  • 1 tablespoon white wine vinegar
  • Black pepper
  • 5 ounces soft, fresh goat cheese (or other cheese such as feta)
  • Nonstick cooking spray
  • 1/4 cup grated or shredded parmesan


  1. Break the eggs into a large bowl, cover, and let them rest at room temperature while you prepare the other ingredients. 
  2. Heat a medium (9 or 10-inch) skillet over medium heat for about a minute, then add 1 tablespoon of the oil and swirl to coat the pan. 
  3. Toss in the onion, spreading it out in the pan, and sprinkle in the herbs. 
  4. Cook, stirring often, for about 10 minutes, or until translucent. 
  5. Add the zucchini and artichoke hearts, plus 1/2 teaspoon of the salt, and continue to cook, stirring often, for another 8 to 10 minutes, or until the onion is golden and the zucchini is tender. 
  6. Stir in the vinegar and black pepper to taste and remove from heat. 
  7. Beat the eggs with a large whisk until smooth, adding the remaining 1/2 teaspoon salt as you go. 
  8. Scrape in the sautéed vegetables, plus all the flavorful bits from the pan, then crumble in the goat cheese and stir until blended.

Nutrition information (per serving)

  • Calories: 300
  • Total fat: 22 g
  • Saturated fat: 9 g
  • Cholesterol: 304 mg
  • Sodium: 667 mg
  • Total carbohydrate: 10 g
  • Dietary fiber: 3 g
  • Total sugars: 4 g
  • Protein: 17 g