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So, one of my new favorite bloggers is Juli at PaleOMG! I love her witty, ADD filled writing. She’s a touch on the rough side, but in the kitchen she is sheer genius!! I have made a ton of her recipes. It’s like I read it, then run to the kitchen to make it! It was the same with this. I read her post on frittatas and 45 minutes later mine was done!

I did make a couple of modifications to it. Tim said it was delicious, which is a word he is reluctant to use, so I know this one is a winner!

Delicious Caramelized Onion Bacon Frittata

Borrowed from PaleOMG

Serves 2-3


  • 6 eggs, whisked (Or eggs whites if you want less cholesterol)
  • 4-5 strips of bacon
  • 1 sweet onion
  • 1 shallot
  • 1 cup chopped kale
  • 1 bell pepper, diced
  • salt and pepper, to taste
  • 1-2 tablespoon Gold Label Virgin Coconut Oil (to grease your 8×8 glass baking dish)
  1. Preheat oven to 350 degrees.
  2. First cook your bacon in a large skillet over medium heat until cooked through.
  3. Dry bacon between two paper towels and set aside.
  4. While pan is still hot and over medium heat, add your sliced onions to the bacon grease (trust me on this one!!)
  5. Cooking down for about 8-10 minutes, continuously stirring onions to help them from burning.
  6. While the onions are caramelizing, whisk eggs until fluffy. Crumble bacon and add that, eggs, kale and peppers to your pan.
  7. Once your onions are caramelized, place the onions on top throughout the baking dish, covering all the eggs and bacon.
  8. Bake for 20-30 minutes of until your eggs are completely cooked through in the middle.
  9. Enjoy!!

Soooo yummy! I think I could have left my onions in a little bit longer. Next time!

Do you have a favorite egg breakfast recipe??

    • Lynn Key
    • March 25, 2012

    Since I am allergic to chicken eggs I go crazy when I get my hands on any other kind of eggs – quail, duck, turkey – whatever! Then I love them scrambled or made into crepes or eggs sandwiches, with ham, the list could go on and on. I think I’ll go buy some right now!

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