Editor’s Note: This recipe was brought to us by Alison Wu. She recently hosted us for a health-inspired brunch at her Portland home, and we’ve been obsessed with her Instagram account for quite some time — I mean, have you seen her layered smoothies?! #goals Today, Alison is sharing with us her go-to recipe for a summer brunch. Get ready to dig in!
Frittatas are simple, easy-to-make and pack a serious flavor punch. I love changing them up with the seasons, but I always include lots of fresh herbs. This recipe includes caramelized onions as well as chives, dill, cilantro, and parsley. I love the sweet yet savory flavor that the caramelized onions gives this dish. I usually serve this frittata with a big green salad on the side, but if you want a more filling meal, serve with potatoes.
- 2 tbsp avocado oil
- 12 eggs
- 3/4 cup milk
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chives, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup dill, finely chopped
- 3/4 cup caramelized onions
- 1/2 cup almond ricotta
- Preheat oven to 350 degrees F. In a 10" ovenproof skillet, heat avocado oil over medium heat until hot.
- Meanwhile whisk together eggs, milk, baking powder, salt, and pepper until well blended. Using a rubber spatula, fold in all the fresh herbs until combined. Lastly, fold in caramelized onions.
- Pour the egg mixture into the hot skillet and allow to cook for 5-7 minutes or until bottom is set and edges start to pull away from the sides. Before moving to the oven, sprinkle the top of the frittata with the ricotta.
- Transfer the skillet to the preheated oven and bake until set, about 15-18 minutes. Enjoy!