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!!
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
Ingredients
- 6 eggs, whisked
- 1/2lb italian sausage
- 2 yellow onions, sliced thin
- salt and pepper, to taste
- 1–2 tablespoon coconut oil (to grease your 8x8 glass baking dish)
Instructions
- Preheat oven to 350 degrees.
- 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.
- Place your italian sausage in your greased glass baking dish.
- While pan is still hot and over medium heat, add your sliced onions to the italian sausage grease.
- Cooking down for about 8-10 minutes, continuously stirring onions to help them from burning.
- While the onions are caramelizing, mix in your eggs with the italian sausage in your baking dish.
- Once your onions are caramelized, place the onions on top throughout the baking dish, covering all the eggs and italian sausage.
- 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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“A ++++++++++, Ralphie!”
This was great! Quick and easy….I also added portabella mushrooms…delish!!!!!
Thank you- your blog is great!
Do you put any oil in the pan to cook the sausage? If so, what do you use?
No the sausage will have enough fat in it!
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..
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!
Any updates on this? I’m having the same issue and I tried today. Thanks. 🙂
We can’t seem to find a problem Jaime!
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.
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.
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.
I made it for breakfast this morning with mild chicken sausage and added parsley….amazing!
OMG,, made this today… delissssshhhhhhh
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.
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.
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