Monday, February 2, 2015

Fried Onion Frittata

Fried Onion Frittata

How many times have you made dinner and ended up with just a small bit of cooked veggies leftover?  It’s tempting to just deem them useless and toss them into the garbage pile.  But trust me, there are delicious alternatives to the trash can.

Last week, I found myself with a paltry half cup of fried onions from the burgers I’d made for dinner.  Pondering what in the world such a small amount might be used for, it suddenly dawned on me. 

Yesterday’s burger topper could be tomorrow’s frittata.

Folks when you have a veggie that's already cooked and seasoned, half the work is done already.  There aren't many veggies that don’t make outstanding frittatas.  So the next time you find yourself with a small amount of cooked spinach or onions or broccoli etcetera and you’re thinking of throwing them away, think again of how they might be transformed tomorrow.  

And don’t stop with frittatas.  Most cooked veggies are also outstanding choices to either jazz up a grilled cheese or dress up a quick dish of pasta.  Use you imagination and the possibilites are endless my friends.

What are your best tips for leftover veggies?

Fried Onion Frittata
Prep time: 3 min
Cook time: 5 min
Servings: 1

  • ½ cup of fried onions (most cooked veggies work well)
  • ½ cup fresh parsley
  • 2 eggs
  • 1 tbsp butter

Video Tutorial: 

  1. Beat the eggs until the whites and yolks are well incorporated. 
  2. Add the leftover fried onions and parsley and stir to combine.
  3. Add the egg mixture to a 10 inch nonstick pan coated with a tablespoon of butter over a medium heat.
  4. Push the mixture towards the edges of the pan until you have an even layer with equal distribution of the onions.
  5. Cook for 3 minutes or until the edges start to dry and the bottom just starts to get golden then to flip it, turn it over onto a plate and slide it back into the pan. (see notes)
  6. Cook for 1 minute on the second side then fold it in half and serve.
  7. Alternately you could fill it with the cheese before folding.  Gruyere would be an exceptional choice but I served it topped with sriracha to offset the sweetness of the onions a few more fresh herbs. 


  1. If you are not comfortable flipping the frittata you can heat the pan on the stovetop, pour in the egg mixture into the pan then place the pan into a preheated 425°F and bake for about 15 minutes.

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