Caramelized Onion Bacon Frittata

For years, my family has had special Christmas morning traditions. After exchanging gifts, we sit down for a breakfast of Pillsbury cinnamon rolls, scrambled eggs, and fruit. Later, we head off to a theatre to see a movie as a family.

This year, Dan and I set out to make our own Christmas traditions. Things that belonged to us. Things that made the day special.

We didn’t go to a movie, but we did watch White Christmas after dinner.

Instead of cinnamon rolls, we had biscuits with preserves and caramelized onion bacon frittatas.

And instead of exchanging gifts first, we slept in and enjoyed a leisurely breakfast. Only then did we settle in in front of the tree with big mugs of Irish cream and creme de menthe spiked hot chocolate to unwrap the boxes and bags nestled underneath.


Caramelized Onion Bacon Frittata

Yield: Serves 4-6

Caramelized Onion Bacon Frittata


  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 1/4 tsp salt
  • 1/4 pound bacon (about 4 strips)
  • 1/2 c spinach
  • 1/3 c milk
  • 1/2 tsp baking soda
  • 11 eggs
  • 1/2 c grated Parmesan


  1. In a large bowl, whisk together the milk, baking soda and eggs. Set aside.
  2. In a large skillet, heat the oil over medium. Add the onion and salt, and decrease the heat to low. Cook, stirring often, until the onions turn brown and caramelize, about 20 minutes.
  3. Remove the onions from the skillet and add the bacon. Raise the heat to medium and cook, flipping occasionally, until cooked through, about 7-10 minutes.
  4. Remove the bacon from the skillet and chop it into bite-sized pieces. Add the spinach to the skillet and cook until wilted, 2-3 minutes.
  5. Add the bacon and onions. Add the eggs, pouring around the edges of the pan so that the eggs cook evenly. Cook until the eggs begin to set, about 5 minutes, then cover the skillet and allow to cook through, 7-9 minutes. Remove from heat, sprinkle the cheese over the frittata, slice and serve.
  6. Savvy Tip:If you don't have a lid for your skillet, a cookie sheet placed on top of the skillet will work!

Make Ahead and Storage

To save time in the morning, you can prepare the onions and bacon the day before. When you start making the frittata, heat a tablespoon of olive oil before adding the spinach. Once it is wilted, add the already-prepped onions and bacon


What are your Christmas morning traditions, if you celebrate?

Pumpkin Spice Overload?

The past few weekends, I’ve been waking up significantly earlier than Dan. I don’t know what it is, but I can’t seem to sleep in much anymore! So while he’s been sleeping, I’ve been making huge batches of granola for us to eat throughout the week. Works for me!

Pumpkin Granola

I had a bowl of this pumpkin spice granola with some pumpkin spice coffee on both Saturday and Sunday. Pumpkin spice overload? Maybe for some people, but not for me. I’m going to savor pumpkin season while I can. 😉

Pumpkin Spice Granola

5 c rolled oats

1 c pumpkin seeds or pepitas

1/2 c chopped cashews

1 c quinoa, rinsed

1/2 c pumpkin puree

1/2 c maple syrup

1/2 c cashew butter

2 tsp salt

2 tsp cinnamon

1 1/2 tsp nutmeg

Preheat oven to 350*F. Grease a 9″x13″ pan, and pour in the oats, quinoa, seeds and nuts.

In a small saucepan over medium-low heat, mix the pumpkin, syrup, cashew butter, cinnamon and nutmeg. Stir until everything is well-blended, with no pumpkin or cashew butter lumps. *see note below!

Pour over the oats mixture. Stir until all the dry ingredients are well-coated. Top with a sprinkle of salt.

Bake for 30 minutes at 350*F, stirring occasionally.

Note: I think I had too much pumpkin mixture and not enough dry ingredients. Next time, I’ll either add another cup of oats (even more granola!) or cut the pumpkin puree, syrup, and cashew butter down to 1/3 c. each.

Pumpkin Granola

Ironically, Heather and I both developed a pumpkin spice granola recipe at the same time, and found out when we were g-chatting later on Saturday. Check out her recipe here!