Onion Frittata with Goat Cheese and Arugula

By Erin Alderson

The onions aren't quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it's the perfect way to start your day.

  • Prep: 10
  • Cook: 45
  • Cuisine: French
  • Course: Breakfast

All you need for this recipe and more...



black pepper


crumbled goat cheese


heavy cream

lemon juice

lemon zest

olive oil


Sea salt

Sherry Vinegar

stone ground mustard

Yellow onion


  1. Peel and cut the onion in half. Cut each half into thin slices, roughly 1/8-inch thick. Heat a 10" cast iron skillet over medium-low heat. Add the butter, followed by the onions.
  2. Sprinkle a little salt over the onions, reduce the heat to low, and cook until the onions are
  3. Whisk together the eggs, heavy cream, salt, and pepper
  4. While the frittata is baking, place the arugula in a bowl. In a small bowl, whisk together
  5. Once the frittata is done, let cool slightly. Top with the arugula and serve.