Sometimes, you get a little sick of the same old pancakes, eggs, and bacon for breakfast on the weekends. This time, I decided to change it up a bit. I have these mini Dutch ovens at home that are perfectly sized for individual portions. They’re cute, dainty, red and prevent overindulgence. Yes – they’re awesome!
Frittatas are basically a crust-less quiche. They are a good option when you want to stay on the healthier side and don’t feel like making a pie-crust. This morning, I maybe got about 4 hours of sleep (remember I have a 4 month old) so I needed something quick and honestly, something I couldn’t mess up easily. I was exhausted! I reached in the fridge and grabbed ingredients I had and put them in a frittata. Boom! Done. There are endless possibilities for frittatas so I encourage you to experiment and try what you like best!
1 tbsp extra virgin olive oil
½ onion, thinly sliced
¾ tsp salt, divided
¼ c milk
½ tsp pepper
3 slices cooked bacon, chopped
½ c shredded cheddar
¼ c chopped parsley
Preheat oven to 375F. Heat a skillet over medium-low heat. Add olive oil, onion and a pinch of salt. Cook onions, stirring regularly, until caramelized and browned (15-20 mins). Let onions cool slightly and roughly chop.
Tip: Low and slow is best for cooking caramelized onions. Frequent stirring allows for even browning.
Combine eggs, milk, remaining salt, and pepper in a small bowl and whisk until combined. Coat 2 mini Dutch ovens (cocottes) with cooking spray. Add half of the bacon, cheese, caramelized onion, and parsley to each of the mini Dutch ovens. Leave a small amount of each ingredient for garnishing the top once done cooking. Add half of the egg mixture to each of the mini Dutch ovens.
Place in the oven and cook at 375F for 10-15 minutes or until the center is just set. Top with any leftover ingredients for garnish. Serve hot.
I often cook for two since it’s just my husband and I. Little Syd isn’t quite eating big people food yet :) Double up the recipe for 4 servings.