Greek Beef Frittata with Caramelized Onions
Plus a FREE fertility Masterclass!
Colorful chefs - happy Thursday 💚
This is where we cook easy, delicious, saucy, colorful meals made from whole, unprocessed foods, and we make it fun, easy, and learn important stuff about metabolic health and home cooking while doing it.
Greek Beef Frittata with Caramelized Onions: This protein-packed, nutrient-dense Mediterranean frittata was inspired by a Color Club member’s suggestion for a new recipe to get more meat, veggies, and protein first thing in the morning. This recipe has been PERFECTED (in my opinion at least) with a key tip from The Food Lab by J. Kenji Lopez-Alt—deeply caramelized onions in just 15 minutes. I’ve included a short video on how to do it below!
FREE Fertility Masterclass by WeNatal: As someone thinking about starting a family soon(ish), I am SO excited about this FREE Masterclass by my friends at WeNatal. It launched this week and features 11 world-renowned experts — including Dr. Suzanne Gilberg-Lenz, Dr. Elisa Song, Kelly LeVeque, Brigid Titgemeier, Dr. Rachel Mandelbaum and more. The Masterclass shares science-backed insights and holistic strategies on fertility, pregnancy, and postpartum health. I personally find the whole world of TTC/pregnancy insanely overwhelming, and I know this is the resource Ronit and Vida (WeNatal co-founders) wish they had when they were going through their respective journeys, so I’m insanely grateful that it’s available now!
The course covers:
The latest innovations in fertility treatments & ART
How to optimize male and female fertility naturally
The connection between oral health, epigenetics, & baby’s development
The best nutrition strategies for preconception, pregnancy, & postpartum
How to balance hormones, blood sugar, and mindset to support your fertility
Newborn care tips to thrive in the fourth trimester
I’m going to start working my way through the videos, so join me and let me know your thoughts as you do the same. Link here!
Sometimes I find frittatas to be just meh — like, they get the job done but they aren’t amazing. So, I set out to make one that I found crave-worthy, and this one delivers 😋.
Eating a high-protein breakfast is so essential for metabolic health, hormone balance, and sustained energy. It helps to curb mid-morning crashes and keeps you feeling strong and full throughout your morning. The combination of healthy fats, high-quality protein, and colorful vegetables supports satiety, cellular health, and it just tastes REALLY GOOD!
You can make this for an easy meal prep breakfast or a satisfying brunch centerpiece. You can also make tons of swaps and tweaks (in the recipe notes). I hope you love it and it becomes a regular in your house!
How to caramelize onions in 10-15 minutes
In the book that’s teaching me all about the science behind home cooking, The Food Lab, J. Kenji Lopez-Alt debunks the myth that caramelizing onions must take 45 minutes to an hour (thank god, because who has time for that). You can use this technique for the frittata of course, but also just to caramelize onions in general, and I think caramelized onions make everything better!
Coming at you with my coziest Sunday meal prep fit and messy hair^^…but I did say 2025 was the year of more realness + less influencing in the kitchen, and this video is just that.
Caramelized Onion Tips:
Use a mix of butter and oil – Butter adds flavor, while oil prevents burning at high heat. A 50/50 mix is ideal, as I call for in this recipe!
Use a wide stainless steel or cast iron pan because it allows for better evaporation and browning compared to nonstick pans.
Start with medium-high heat, then reduce – Beginning at medium-high heat helps onions release moisture quickly, speeding up the softening process before lowering the heat to prevent burning.
Add a small pinch of baking soda – Add 1/8 tsp of baking soda (a very small pinch) after the onions have softened and started releasing moisture but before the deep browning begins. Baking soda weakens the onion’s cell structure, releasing more sugars and speeding up browning. I’ve done this step and skipped this step, and it worked a little better with the baking soda but it was not imperative.
Note that timing of the baking soda matters: If added too early, baking soda can make the onions break down too much, turning them mushy. If added too late, it won’t have as much time to accelerate browning effectively.
Deglaze with water – Instead of just relying on slow cooking, add a small amount of water (or broth) and scrape the pan occasionally to dissolve the flavorful browned bits to speed up caramelization.
Don’t overcrowd the pan – If the onions are piled too high, they steam instead of brown. Keep them in a single layer for best results.
Stir occasionally, not constantly – Letting onions sit undisturbed for 30-60 seconds between stirs allows for better browning.
RECIPE LINK HERE
If you like my recipes but the price of joining the Color Club is a barrier at the moment, simply respond to this email saying “I’d like to be a Color Club member” and I’ll happily set you up with a free year membership, no questions asked.
Otherwise, the recipe below is part of my Color Club - $5/month or $50/year.
Any metabolic health information, or home chef learnings that I share on my Substack is and will always remain free. However, to avoid ads I’ve decided to charge a small fee for my recipes themselves.
If you make this recipe (or ANY of my recipes!), I’d love nothing more than to hear how it turned out and any feedback you have! Comment below or on the recipe in the Color Club, and if you are on IG, tag me @sonjakmanning.
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Chefs kisses,
Sonja
I made this recipe this AM and it was amazing! Full of flavor; yummy! Thank you
I’d like to be a Color Club member