In our house, Christmas morning is always a blur, and adding a holiday-worthy breakfast to the mix is a bit of a hassle. To keep it simple, just prepare the frittata on the 23rd of each year, add an egg and bake it on Christmas morning.
ruffled bakeware | | striped dish towel | | gold dinnerware
The options for frittata are endless and it’s a very versatile dish for both the gluten-free and gluten-full crowd. Add the smoked salmon in (I totally do).
It takes about 30 minutes to prepare, about 5 minutes to prepare in the morning, and 45 to 60 minutes to bake. It’s the perfect way to make the most of a special event, whether it’s Christmas morning, Sunday morning or a leisurely day off. Planned.
caramelized onion frittata
This is the perfect pre-prepared breakfast for Christmas morning or any special day when you want to free up some time. Prepare up to 48 hours in advance and bake in the morning.
caramelize the onions
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In a medium/medium-low saucepan, add olive oil, onion, and salt. Sauté the onions slowly so they don’t burn. Stir frequently.
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When the onions turn slightly yellow, add the balsamic vinegar and honey. Continue cooking, adjusting the temperature so that the pan does not burn. When they are dark brown, remove the onions to a bowl and wipe out the pan. Return to medium-high heat.
finish preparations
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Add olive oil, mushrooms, salt and pepper to a frying pan. Fry until it starts to color. Add the garlic and mix, then add the spinach and whisk gently until cooked and tender.
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When the spinach is tender, add it to the bowl along with the caramelized onions. Add 2 bags of hash browns and mix evenly. Taste, add salt and pepper if desired, cover and refrigerate for up to 48 hours.
morning’s
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Preheat oven to 350 degrees. Brush a rectangular casserole dish with bacon fat or olive oil. Mix the eggs well in a large bowl. Add the previously prepared ingredients and mix until even. Add nutmeg, salt and pepper and mix again.
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Pour into a greased casserole dish. If using smoked salmon, crumble the salmon on top and press lightly with a spatula to mix. Cover with foil and bake for 45 minutes.
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Remove foil and bake until everything is set and starting to speckle on top. Let cool for 10 minutes and then cut into squares.
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Top with goat cheese (optional) and fresh dill and serve hot.
