Hey all! Today I’m back with a perfect meal for your Easter celebrations. Whether you planning on celebrating with family, friends, or even just yourself, you can accommodate this dish to serve any occasion. The best part – it makes AWESOME leftovers (and who doesn’t love left overs?!).
I love eggs for breakfast, no doubt about it. I love having family over for brunches and get togethers for any occasion really, but eggs for dinner?! Done and done! This dish can take you through several breakfasts if you’re a ‘cook once eat all week’ kinda family, or one solid dinner. We enjoyed this tasty morsel for supper, and I have to say… it didn’t last for long. Actually it didn’t even make it for leftovers the next day. It’s hearty, filling, and savoury!
Let’s get down to it. Caramelizing onions is a long and slow process, so make sure you have time… but trust me, so very very worth it.
For the Caramelized Onions:
- 4 onions chopped
- 2 tsp butter
- 1 tsp olive oil
Turn your cook top on medium heat, swirl the butter and olive oil in your pan until your pan is coated in both. Add your onions, and stir ensuring they are coated in the oil-butter mixture. Cook for about 4 minutes, then reduce the heat to low. To caramelize, this process will take about 45 minutes. Stirring the onions every once in a while, let them cook in the low heat pan.
Once you’re about half way through the onion process you can get a start on the rest of the frittata!
- 12 eggs
- 1/2 lb bacon
- 1/2 cup milk
- 2 cups of fresh spinach
- 1 1/2 cups of extra old cheddar cheese
- caramelized onions
- In a pan, add the 6 slices of bacon and cook until crispy. Remove the bacon with tongs, and reserve on a plate.
- Remove about 1/2 of the grease, then add the spinach. Toss in the bacon drippings, stirring often until the spinach leaves have wilted. Remove to the same plate as the bacon.
- Pre-heat your oven to 350 degrees.
- Next, to a bowl add 12 eggs (yes I said a full dozen). Mix well with a fork until all of the yolks have broken. Add milk and stir.
- In the SAME pan you cooked the bacon & spinach in, add the egg mixture. Make sure the pan is on medium heat. FYI: this pan should be oven safe.
- Stir gently, then add spinach, bacon, caramelized onions and half the cheese. Mix together gently again… you don’t want to be scraping the bottom as the heat will form an nice crusty bottom for your frittata!
- Top with remaining cheese and bake in the oven for about 30 minutes or until eggs have set.
I served our with a side of roasted potatoes and everyone ate it up! The kids didn’t even know there were onions in it, and the spinach was gone with the rest of the meal! That is the CLEAR indication that this will be mixed into our food schedule.
Although this recipe may take a while, and isn’t something you may want to do on a week night, you can always make the onions ahead and store in the fridge. They will keep up to 3 days.
Once again, I just want to say thank you for stopping by and reading. I hope you are enjoying what’s i’m cooking. If you have any recommendations, requests or general comments I would love to hear from you! You can always find me on Twitter, Facebook, Instagram, or e-mail me at fuchsia firstname.lastname@example.org.
Also, one last housekeeping item I wanted to share with you. I am creating a monthly news letter! This will be an end of the month thing, a wrap up of the month if you will! It will give you a heads up of the month’s most popular post, along with any things coming up the next month. The first one will be coming out at the end of April. Stay tuned to find out how YOU can sign up.
Have a wonderful day everyone!