📖 Instructions

1. First things first, let’s get those onions caramelized. Slice about two large onions thinly and toss them into a large skillet or an oven-safe frying pan with about 2 tablespoons of olive oil and a pinch of salt and pepper. Cook over medium heat, stirring occasionally. You’re aiming for that deeply sweet and golden-brown perfection, which will take a while – roughly 20-25 minutes. Be patient, it's worth it!,
2. While those onions are getting cozy in the pan, let's tackle the bacon. I typically use about 6 slices of thick-cut bacon, but you can adjust to your heart’s content (or your stomach’s capacity!). Fry or bake your bacon until it’s nice and crispy. Once cooked, crumble it up and set it aside; we’ll use it later. Resist the urge to eat it all now – we have a frittata to make!,
3. Now, crack about 8 large eggs (again, adjust based on how big you want the frittata) into a mixing bowl. Give them a good whisk with a pinch of salt and pepper, maybe even a dash of your favorite herbs. Once the onions are caramelized, remove them from the skillet, leaving the yummy rendered bacon fat (if using a skillet, not an oven-safe pan).,
4. Stir in about a third of a cup of heavy cream or milk to the whisked eggs for extra richness. This is totally optional, but I find it adds a lovely creaminess to the frittata. Then, gently fold in the crispy bacon bits and the caramelized onions – try not to overmix; you want some nice texture variation. Now, transfer the egg mixture into your skillet or oven-safe pan.,
5. If you are using a skillet, cook on the stovetop over low heat for about 8-10 minutes, until the edges begin to set. At this point, you can transfer the pan to the oven (preheated to 350°F, or 175°C). Let it bake for an additional 15-20 minutes, or until the center is just set and the top is lightly golden.,
6. If using an oven safe pan, you can skip the stovetop part and just pop it directly into the preheated oven at 350°F (175°C) to bake for 20-25 minutes. Check the frittata frequently—every oven is a little different. You want it cooked through but not dry. It’s done when a knife inserted into the center comes out clean.,
7. Once the frittata is baked, let it cool for a few minutes before slicing and serving. Garnish with some fresh herbs, if you’re feeling fancy. It's best served warm, but trust me; leftovers are just as amazing! Enjoy this amazing, easy-peasy meal!