Vidalia Onion Frittata Recipe: Gluten & Dairy Free

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Taste The South

Growing up in the South, if there is one thing we know besides how to handle our hair in the humidity, it’s onions. I’m not kidding. One year my uncle bought my grandmother 50lbs of sweet Vidalia Onions… we don’t mess around, they’re serious business in the South. 

Years ago, during The Great Depression, Southern farmers were looking for a new crop that might start to turn the dial and that’s when they discovered Vidalia Onions, a low-sulfur sweet onion that tastes like candy. Vidalia Onions are truly one of the South’s most prized possessions, and right now they’re in season!

I brought a box of Vidalia Onions to my parents’ house on Sunday for family dinner, and you would have thought it was a bouquet of flowers! Everyone wanted to smell them and sneak one in their purse! If you haven’t tried this Southern delicacy, now is the time!

Today I’m sharing with you one of my very favorite recipes, a Rosemary Vidalia Onion Frittata. 

I love this recipe for so many reasons, the incredible flavor being one of them, but my favorite thing about it is that it’s dairy free, gluten free, and packed with protein! It’s the easiest dish to serve at brunch or just to make ahead for the week. There’s only seven ingredients and it’s a dish you’ll make again and again… it’s that good!

Order a box of sweet Vidalia Onions from a certified farm here!

Vidalia Onion Frittata Recipe

Ingredients

  • 1 large Vidalia Onion, thinly sliced
  • 2 sprigs rosemary
  • olive oil (or avocado oil)
  • salt and pepper
  • 2 small sweet potatoes, peeled and sliced 1/4″ thick
  • 8 large eggs
  • ¼ cup of almond milk
  • fresh rosemary for garnish

Instructions

  1. Preheat the oven to 400 degrees and grease a pie plate with cooking spray. 
  2. Wash, peal, and slice the sweet potatoes and place them in the pie plate, roast for 25-30 minutes.
  3. Heat 1-2 teaspoons of oil and add the onion. Cook for 5 minutes stirring occasionally. Turn down heat and add 1 sprig of rosemary by folding it into the onions. Cook onions until they turn a deep golden brown, around 15-20 minutes. Sprinkle salt and pepper and remove rosemary sprig.
  4. In a large bowl, whisk together eggs, milk, and salt and pepper. 
  5. Place the sauteed onions over the baked sweet potatoes and pour over egg mixture. 
  6. Bake for 30 minutes, until the middle has set. 
  7. Serve warm with fresh rosemary.

*recipe adapted from Whisk Together

Y’all this really is one of my favorite recipes of all time and I am so excited for you to make it! Truthfully it’s one of those recipes you just need in your back pocket!

Happy Vidalia Onion Season, friends!

Sponsored by Vidalia Onions.

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6 Comments

    • July 25, 2019 / 4:44 pm

      Thanks Kristen! It’s such a fun find! xx

  1. Kathleen
    July 25, 2019 / 5:21 pm

    Thank you for sharing! I just started eliminating gluten. This looks wonderful.

  2. Lynn
    July 26, 2019 / 3:04 pm

    Sounds delicious! 2 questions….if you used dried rosemary, how much? And are the sweet potatoes like large thin slices or chopped up? Sweet potato sounds so odd with onions! Thank you!

  3. July 28, 2019 / 11:54 am

    This frittata looks absolutely delicious & I love that it’s also vegetarian!

    • July 29, 2019 / 11:49 am

      It really is so good! You’ll have to let me know if you make it! xx

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