Light oven-baked onion frittata, healthy and delicious, a recipe for a tasty main course that is part of our collection dedicated to Oven-Baked Frittatas with creative recipes and also a delightful vegetarian recipe.
When I was a child the stuffed onion frittata or even the plain one was one of my favorite dishes — perhaps because for as long as I can remember I have always loved this vegetable and you can see that in the many onion recipes I have published over the years. I still remember like it was yesterday the smell of fried onions coming from the kitchen when my mother began to cook them — it really makes your mouth water!!
I know it sounds odd to hear about a little girl who loved onions so much, yet even then I was a foodie and rather than appreciating the classic grandma’s frittata, I adored this one!
Today I’m a mother and unfortunately my passion for onion frittata is not shared by my children, but when they are away from home, perhaps on holiday with grandma, I take advantage and make it for my husband and me, preparing a slightly larger portion so I have leftovers for the next meal!!
Nowadays I no longer fry the onion; I prefer to braise it or cook it in the microwave using a trick, so I dirty as little as possible and obtain a lighter result and I don’t fry the frittata either, but bake it in the oven for a less caloric yet still tasty result.
Follow me in the kitchen and I’ll tell you in detail how to make the light oven-baked onion frittata and you’ll see you won’t miss the classic version! Before we start, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Energy 175.99 (Kcal)
- Carbohydrates 4.43 (g) of which sugars 1.92 (g)
- Proteins 12.61 (g)
- Fat 12.25 (g) of which saturated 6.06 (g)of which unsaturated 4.21 (g)
- Fibers 0.86 (g)
- Sodium 281.46 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the oven-baked onion frittata
- 6 oz onion (about 1 medium (best if white or red))
- 3 tbsp water (about 50 g (approximately 3 tablespoons))
- 3 eggs (large)
- 3 oz Parmigiano Reggiano PDO (or Grana Padano (about 3/4 cup grated))
- to taste parsley
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Bowl
- Microwave oven or skillet
- Mandoline
- Baking dish
- Parchment paper
Oven-baked onion frittata: preparation…
For the onion frittata I prefer to use white or red onions — they are sweeter and cook more easily. To slice them I use a mandoline to obtain thin, even slices.
After slicing the onions into a bowl, add oil, salt, pepper and 50 g of water (about 3 tablespoons). Mix, cover with microwave-safe plastic wrap and cook in the microwave at full power for 10 minutes.
Microwave-safe plastic wrap is easy to find at the supermarket; just check the label to ensure it is approved for microwave use.
If you don’t have a microwave or prefer not to use it, transfer the seasoned onions to a skillet and braise over medium heat until soft and the water has evaporated.
While the onions are cooking, grate the cheese and place it in a bowl. Add the eggs, a little pepper, parsley and mix.
Remove the onions from the oven and stir them.
Line a baking dish or a baking tray with parchment paper, spread the onions evenly and pour the egg mixture over them.
Bake in a convection oven for 10 minutes at 356°F, or in a conventional oven for 15 minutes at 356°F.
To check for doneness, insert a knife into the center and press lightly — if no raw mixture comes out, remove from the oven, plate and serve.
The onion frittata is excellent warm, but it can also be enjoyed at room temperature.
If you enjoyed this recipe, take a look at:
– Pumpkin and potato baked frittata;
– Frittata roll with tuna potatoes, ham and arugula;
– Zucchini frittata roll with salmon and arugula;
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