Caramelized Onion Frittata

I don’t even know if I’m spelling frittata right. I really don’t. And spell check doesn’t either. Shame on you spell check. Get with the times bro. If you don’t know how to spell every cooking word on the planet, how the hell am I suppose to? That’s probably why I call every egg thing I bake, an egg bake. Because it makes sense. Frittata doesn’t. One of you is totally going to comment and explain where the term frittata came from. I just know it. No-it-alls.

Guess what I’ve seen lately!? Some people in extra cool PaleOMG shirts!! Men and women! Studs, to be exact. Check them out!!

pluggin’ that shirt. you rock Tyler!
Stephanie gettin ready to hit the gym in her shirt!!
Aaron sportin his shirt over his uniform!! Badass!!

If you have a picture in your shirt, I would LOVE to see it!! So cool to see people sporting those shirts around town!! Also, I think couples should start wearing these together. It would be disgusting and people would probably laugh at you, but if you and your happy significant other both wear PaleOMG shirts, send a pic my way! That would be badass!! Paleo-eating, PaleOMG-representing couples are the greatest couples known to man. Fact.

I got a blood blister the other day. It’s now black. I should get rid of that. I’m gross.


Caramelized Onion Frittata

  • Yield: 2-4 1x


  • 6 eggs, whisked
  • 1/2lb italian sausage
  • 2 yellow onions, sliced thin
  • salt and pepper, to taste
  • 12 tablespoon coconut oil (to grease your 8x8 glass baking dish)


  1. Preheat oven to 350 degrees.
  2. First cook your italian sausage in a large skillet over medium heat until cooked through. Be sure to use a wooden spoon to break up the sausage while it cooks.
  3. Place your italian sausage in your greased glass baking dish.
  4. While pan is still hot and over medium heat, add your sliced onions to the italian sausage grease.
  5. Cooking down for about 8-10 minutes, continuously stirring onions to help them from burning.
  6. While the onions are caramelizing, mix in your eggs with the italian sausage in your baking dish.
  7. Once your onions are caramelized, place the onions on top throughout the baking dish, covering all the eggs and italian sausage.
  8. Bake for 10-13 minutes of until your eggs are completely cooked through in the middle. Use the finger poke method to check!

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PaleOMG Caramelized Onion Frittata


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


62 thoughts on “Caramelized Onion Frittata”

  1. Was Tyler’s croch area talking. Notice the whiteboard is the shape of those bubble talking thingy when you read comics, just saying, nice tyler. 🙂

  2. Frittata, its italian root word means “to fry”…after world war two, it basically became the italian version of the open faced omelette.

  3. ARE YOU READY FOR A TRUE STORY? I’m in Springfield, MO visiting my family. I went to the Springfield CrossFit gym for a few workouts. We were talking about Paleo (I don’t know why…I don’t even eat Paleo, but your blog entertains me and I do love the recipes). ANYWAYS um, lots of people at the gym know and love your blog. YOU.ARE.FAMOUS.!

    In other news….I got 7 RX handstand pushups with kipping. WHAT WHAT!?

  4. This looks great! I, too, make quite a few “egg bakes” as they are simple and delicious. Can’t wait to see the new cooking vids!

  5. heidi McCuistion

    Just made this and omg can’t wait for breakfast!! Every one of your recipes that I’ve made have been fantastic! Took our caramel bars and chocolate coconut bark to my CrossFit Paleo potluck yesterday and everyone loved them!! Thanks for the great recipes and all the laughs I get from reading your blogs!!

  6. Hey Juli, love all your posts and your recipes are the BOMB!!! What size baking dish did you use for this recipe and for the Mexican Hash Egg Bake?

  7. This is terrific! I made it this morning for breakfast. I’m beyond thankful that you post such amazing recipes. My husband and I were ready to give up on Paleo. Not now!!

    You saved us Juli. 🙂

  8. Hi. My gluten free buddy and I (a newbie paleo) just found you yesterday. We talk about food all day and have decided you’re our new favorite person. This looks yummy and we think you’re awesome. That is all.

  9. I don’t like eggs and the only reason I try to get them down is b/c everyone on paleo advocates them. Seriously, I have to throw dozens of eggs away b/c they go bad before I eat them.

    I had eggs in the frig and thought, I’ll try this before they go bad. This was SOOOO GOOOD!!!! Like fire good!!! I couldn’t believe it. The sausage and carmelized onions add a sweet and savory taste that masks that eggy taste. SOOOOO VERY good!

  10. “A ++++++++++, Ralphie!”

    This was great! Quick and easy….I also added portabella mushrooms…delish!!!!!

    Thank you- your blog is great!

  11. Is there a print-friendly version of these recipes? I click the print link but it just makes the same page reload in another tab..

    1. Hey BC, some other people have come across that issue as well, but I haven’t been able to find the issue. I’ll keep working on that. So sorry!

          1. I print out the recipes all of the time and they look great. Cut and Paste. Copy the title into Word, then a good photo, then the ingredients and instructions. Make a few adjustments in Word and it will look great, and not really rocket science.

  12. We usually do our carmelized onion frittatta with bacon(like a quiche Lorraine-only its her latin cousin. ) Will have to try the sausage version. I frequently drop whatever random veggies we have on hand into our frittattas. Asparagus is particularly nice with the eggs.

  13. Juli,
    I’ve made many of your recipies over the past year and have LOVED every one of them! Simple, healthy and most importantly, fun!

    Last night, I went out on a limb and made your Carmelized Onion Fritata for my non-Paleo coworkers. (It was my turn to bring in breakfast, and I didn’t feel like poisoning them with donuts and bagels…like every other friday.) I’m happy to report that everyone loved the fritata! (I kind of feel like I tricked them…) My fave part is the use of coconut oil to grease the dish. Brilliant!

    Thanks so much for sharing these recipies with us, and for pretty much just being awesome.

  14. Juli,
    Thank you so much for this recipe. It tastes amazing and I make 2 of them on Sunday’s. When they cool, I pack them in baggies and my hubby and I have breakfast for the week. I can’t thank you enough for a delish and easy breakfast.

  15. Holy crap! This was amazing! I had a PaleOMG cook fest yesterday, made this for my breakfast for the next few days just like Liz. I wouldn’t change a single thing. So delish. Almost tastes like there’s cheese in it to me. I also love that there are so few ingredients! Easy peasy.

  16. Made this tonight in preparation of a busy week. I added some spinach and a couple extra eggs to make enough for 5 days and a husband that will inevitably end up having some too

  17. Nothing makes me happier than coming across a recipe and all the ingredients are already lurking in my fridge/ pantry! I love caramelized onions. I also topped this with chopped green onion too! Yum!!

  18. I love the flavor in this frittata. I baked it in an 8 x 8 casserole dish with no lid. I ended up having to make it at least 10 minutes longer then stated in order for the eggs to sell. I just wondered if anyone else had this problem? Or if I should have used a bigger dish?

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