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Adapted from: Yatam Ottolenghi

Prep time: 15 mins | Cook time: 25 mins | Total: 40 mins | Serves: 4-6

This Fresh Herb Frittata with Caramelized Onions and Mushrooms elevates a classic dish with rich, golden onions and earthy mushrooms. The vibrant mix of parsley, dill, basil, chives, and cilantro adds brightness, while the creamy eggs and melted cheese tie it all together. Perfect for breakfast, brunch, or a light dinner, this frittata is an elegant and flavorful one-pan meal that’s sure to impress.

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk or cream, parmesan (or feta), salt, and black pepper until well combined.
3. Heat 1 Tbsp olive oil or butter in an oven-safe skillet over medium heat. Add sliced onions, pinch of salt and cook, stirring occasionally, for 8–10 mins until golden and caramelized. Reduce heat if needed to prevent burning. Remove onions from the skillet and set aside.
4. In the same skillet, heat the remaining 1 Tbsp olive oil or butter over medium heat. Add mushrooms, pinch of salt and cook for 5–7 mins until browned and tender.
5. Stir in the chopped jalapeño, green onions or leeks, and garlic, cooking for another 1–2 minutes until softened and fragrant.
6. Stir in the caramelized onions, fresh herbs, and dried mint or oregano. Cook for 1 minute to combine the flavors.
7. Pour the egg mixture evenly over the caramelized onions, mushrooms, jalapeño, and herbs in the skillet. Cook on the stovetop over medium-low heat for 3–4 mins, just until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10–12 mins, or until the frittata is puffed and the center is just set.
9. Remove from the oven and let it rest for 5 minutes before slicing.
10. Slice the frittata into wedges and serve warm or at room temperature. Pair with a side salad, crusty bread, or fresh fruit for a complete meal.