Previously posted as Paleo Quiche and modified from http://paleomg.com/caramelized-onion-frittata/, I made this for a Christmas Eve brunch but with a higher egg ratio than the original recipe called for, and it was a HUGE hit with the extended family. My parents liked it so much that I ended up making another one for Christmas morning, and I enjoyed the single piece that was left reheated a couple of mornings later. Will definitely be making it again soon, especially with another paleo challenge around the corner.
1 tbsp coconut oil or butter
8 large (or 9 medium) eggs, whisked well
1 medium onion, chopped
1 tsp coconut or olive oil
1/2 cup turkey bacon, pre-cooked and chopped
2 white mushrooms, chopped
salt and pepper, to taste
Preheat oven to 350 degrees. Grease baking dish with 1 tbsp coconut oil or butter. Heat 1 tsp coconut or olive oil in small frying pan and add onions; cook to preference (browned/caramelized is my preference). While the onions are cooking, chop bacon and mushrooms, and whisk eggs in glass measuring cup. Distribute bacon evenly in greased baking dish and pour eggs on top. Sprinkle evenly with mushrooms. Once the onions are done, place them on top of the egg mixture, covering evenly. Bake for 15-20 minutes of until your eggs are completely cooked through in the middle.