This base recipe can be spruced up with just about anything; fresh herbs, vegetables, ham, bacon, etc. Use whatever you have on hand. Serve it warm with a salad and some good bread or use it to make sandwiches for a packed lunch.

Sun Oven Frittata with Onions

4 medium onions, thinly sliced (about 4 cups)

2 tablespoons olive oil


5 eggs, at room temperature

2/3 cup freshly grated Parmesan cheese

Freshly ground black pepper

1 tablespoon butter


Set Sun Oven out to preheat.

In an oven safe skillet combine the oil and onions with a dash of salt, cover and cook in the Sun Oven until the onions are soft and starting to brown, 45 minutes to 1 hour. Leave the Sun Oven out.

Using a slotted spoon, transfer the onions to a small bowl; let cool. Wipe excess oil from the skillet. Set aside.

In a medium bowl, beat the eggs. Stir in the onions, Parmesan, and salt and pepper to taste. Melt the butter in the skillet, add the egg mixture, cover and transfer to the Sun Oven. Bake until the frittata is set, 30 to 45 minutes.

Using a spatula, loosen the frittata and slide it onto a plate. Serve hot, warm, or at good temperature.

Makes 4 to 6 servings.

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