Thanks to Le Creuset for partnering with me to bring you this recipe.
This baked frittata with onions, or as I like to say French onion frittata, is one egg breakfast that’s packed with great flavor and texture. It’ll be your new favorite way to eat eggs for breakfast, lunch, or dinner!
I love a good frittata, mainly because I love starting my eggs over the stove, then finishing them off in the oven. You get that wonderful puffiness to your eggs when you bake them.
I’m also a big fan of onions. I adore French onion soup and think it’s a testament to how onions can provide great flavor to a dish.
To create this baked frittata with onions, I used a combination of eggs, onions, cheese, half and half, bread, and a smidgen of dijon mustard. Oh, and I also used my new skillet from Le Creuset!
I thought I was already pretty obsessed with Le Creuset’s cookware, but then they came out with this new Provence collection, a pretty lavender hue reminiscent of the lavender fields in Provence, and I became more obsessed.
I not only got the signature skillet that I used for this baked frittata, but I also got the round dutch oven and signature saucepan. I think this trio is perfect for a variety of culinary uses and is the kind of quality cookware every home cook should have at their disposal.
I’ve made a bunch of recipes in this collection of cookware, including everything from pastry cream to classic beef bourguignon. I especially love that I can take the cookware from stovetop to oven, like I did with this baked frittata. Other recipes that could benefit from Le Creuset’s oven-safe cookware are tarte tatin, pork tenderloin, and tomato sauces, to name just a few.
And have I mentioned how bee-yoo-tiful this Provence collection is? I seriously feel like I’ve been transported to a French country kitchen when I cook with the Provence pieces. Quality, functionality, and beauty all in one!
Because the cookware is so pretty, I like to just serve my baked frittata in the skillet. I usually place the skillet in the center of the table and then cut out pie-shaped wedges for each serving.
You can use whatever kind of cheese you want, but I suggest something with some nice flavor like parmesan or gruyere. If you enjoy the classic French bistro soup, then you will love this French onion frittata!
To see more great pieces from Le Creuset’s Provence Collection, make sure you check out their website here!
Baked Frittata with Onions (French Onion Frittata)
A baked frittata recipe with all the great flavors and components of French onion soup.
- 1 tbsp olive oil or unsalted butter
- 1 slice of bread cut into cubes
- 1 small onion sliced
- pinch of sugar
- 4 eggs
- 2 tbsp half and half
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- pinch of ground pepper
- 2 oz. cheese (such as parmesan or gruyere) cubed
Preheat the oven to 400°F. To an oven-safe skillet, add olive oil or butter and warm over medium heat. Add the diced bread and cook until crisp and toasted. Make sure you give the bread a toss every so often to evenly toast all sides.
Temporarily remove the croutons from the pan and add the sliced onions. Sauté until golden brown. You can add a pinch of sugar once the onions have softened to help with the caramelization process.
Meanwhile, whisk the eggs with the half and half, dijon mustard, salt, and pepper. Add the croutons back into the skillet and evenly distribute them (and the onions) throughout the skillet. Pour the egg batter into the pan.
Cook the frittata over the stove just until the edges begin to set, about 2 minutes. Drop the cubes of cheese all over the top, then move the frittata into the oven and bake for another 8 to 10 minutes, until the eggs are set and puffed up and the cheese has melted.