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Week of 5/27/24

Frittata "Carbonara"
with caramelized onions / spinach salad with grapes

Active: 40 Total: 60
Original GF Paleo Vegetarian
Frittata "Carbonara"

Ever-popular pasta carbonara was the inspiration for this fluffy frittata. It's loaded with flavor thanks to crisp bacon and caramelized onions. A fresh salad with juicy grapes balances out the richness.
Smarts: The time listed to caramelize the onions is an estimate, since the volume of onions, thickness of the slices, type of pan, and heat of different stoves will all have an effect. Be sure to allow plenty of time to get the onions nicely browned without rushing the process.

Tags
Low Calorie
Proteins
Eggs, Pork, non-ground
Cuisines
European - Mediterranean
Save recipe
50

Ingredients

Metric
Servings:
4
Frittata "Carbonara":
  • Bacon - 8 slices , chopped
  • Onions - 1 , sliced
  • Garlic - 2 cloves , chopped
  • Butter - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Spinach Salad with Grapes:
  • Grapes, any color - 1 cup , halved
  • Almonds, sliced - 2 Tbsp
  • Vinegar, red or white wine - 2 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Baby spinach - 5 oz

Prep

  1. Bacon / Onions / Garlic / Grapes - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Caramelize onions - Heat a large skillet or Dutch oven over medium heat. Add butter and cooking oil. When butter is melted and small bubbles have formed, add onions with a dash of salt. Saute, stirring frequently, until onions are golden and caramelized, 12 to 14 minutes. If at any point the pan looks dry, add a splash of water. (Can be done up to 5 days ahead)

  3. Toast almonds - Heat a nonstick skillet over low heat and add sliced almonds. Heat gently in the dry skillet until golden brown and fragrant (watch carefully to prevent burning), 3 to 4 minutes. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)

  4. Eggs - Whisk eggs with salt and pepper until well combined.

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Make

  1. Heat oven to 425F /218C.

  2. While oven heats, place an oven-safe skillet over medium heat. Add bacon and saute until just starting to turn crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.

  3. Add onions and garlic to skillet and saute until garlic is fragrant and onions are just warmed through, 1 to 2 minutes.

  4. Pour egg mixture over onions and stir gently to combine. Sprinkle crumbled bacon over top of the frittata.

  5. Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)

  6. While frittata bakes, whisk together vinegar, honey, and mustard in a serving bowl. Slowly add olive oil while whisking. Season with some salt and pepper. Pile spinach, grapes, and almonds on top of the dressing, but wait to toss until just before serving.

  7. Allow the frittata to cool slightly, then slice.

  8. Toss the salad.

  9. Serve frittata with salad on the side. Enjoy!

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