Christmas morning is always a blur at our house, and adding a holiday-worthy breakfast into the mix is a bit much. To keep it simple, every year I prep a frittata on the 23rd then just add eggs and bake Christmas morning.
Ruffle Bakeware | Striped Dish Towel | Gold Flatware
Frittata options are endless, and it’s an immensely versatile dish for both the gluten-free and gluten-full crowds alike. This version I’m going for this year is a little different, with the optional addition of smoked salmon if you’re into that sort of thing (which I totally am).
Prep takes about 30 minutes, morning prep is about 5 minutes, bakes for 45-60 minutes – whether it’s Christmas morning, Sunday morning, or a slow day off, this is a great way to get going and make the best of whatever special events are planned.
Caramelized Onion Frittata
Ingredients:
To caramelize the onions
- 2 sweet onions thinly sliced
- 1 tsp salt
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tbsp honey
The rest of the prep
- 2 tbsp olive oil
- 3 cups cremini mushrooms thinly sliced
- 4 handfuls fresh spinach washed
- 2 tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 2 bags frozen hash browns
Morning-of Ingredients
- 12 eggs
- 1/4 tsp ground nutmeg
- 2 tsp salt
- 1 1/2 tsp black pepper
- 3 oz smoked salmon, skin removed optional
Optional Garnish
- crumbled goat cheese
- fresh dill
Directions:
Caramelize the onions
- In a pan on medium/medium-low, add the olive oil, onions and salt. Cook the onions slowly, allowing them to become soft without burning. Stir frequently.
- Once the onions begin to yellow slightly, add the balsamic and honey. continue cooking, adjusting the temperature to keep a slow cook with no burning in the pan. Once youu0026#39;ve achieved a dark golden brown color, remove the onions into a bowl and wipe out the pot. Put it back on medium-high heat.
Finish the prep
- Add the olive oil, mushrooms, salt, and pepper to the pan. Sauté until color begins to develop. Add the garlic, toss together, then add the spinach and gently turn as it cooks and wilts.
- Once the spinach is all wilted, add the mix to the bowl with the caramelized onions. Add the two bags of hash browns and mix together evenly. Taste, add more salt and pepper if needed, then cover and set in the fridge for up to 48 hours.
Morning-of
- Preheat oven to 350. Grease a rectangular casserole dish with bacon fat or olive oil. Whisk the eggs together well in a large bowl. Add the ingredients prepped prior, and mix to combine evenly. Add the nutmeg, salt and pepper, and mix again.
- Pour into greased casserole dish. If using smoked salmon, crumble the salmon over top and gently press down into the mix with a spatula. Cover with foil and bake for 45 minutes.
- Remove foil and broil until all is set and top begins to brown in spots. Allow to cool 10 minutes before cutting into square portions.
- Serve warm, topped with goat cheese (optional) and fresh dill.
Thanks for this recipe! I made this for Christmas morning and it was perfect along with our traditional orange rolls. My family ate it for breakfast and lunch. My husband requested it for a lunch potluck that we have tomorrow so I’m doing it again. An added bonus is that it is gluten free which is nice for those that require it (we don’t). I used a 650g bag of frozen “Breakfast Shredded Hashbrowns” I wouldn’t do more than that. You could get away with less.
Wonderful and healthy dish.
Would loved to have a more specific measurement especially with the potatoes. They come in several sizes.
The link he has for Hashbrowns is for a 16oz bag, so I assume he means 2 16oz bags.
10-14oz bags are great!
Made this dish for Christmas morning and it was the perfect savory breakfast I was hoping for… love the smoked salmon and the veggies. It was definitely a hit! Thanks!
I made this for Christmas morning brunch and 2 bags of frozen hash browns seemed a little much. Is it supposed to be 2 lbs instead?
Sorry! Should have clarified the size of the bags. 10-14oz bags are the ones I use.