Cleo's Frittata
Prep time
Cook time
Total time
A delicious frittata made with caramelized onions, spinach and mushrooms or red bell peppers. Have it for breakfast, brunch or dinner! This frittata is named after a special hen, Cleo.
Recipe type: Breakfast, Brunch, Dinner
Cuisine: European, Italian, Vegetarian
Serves: 3-4
  • 1 tablespoon butter or margarine
  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 1 cup chopped white button mushrooms*
  • 1 cup chopped spinach
  • 4 eggs
  • 4 tablespoons milk (Tammy uses unsweetened soya milk, I used whole milk)
  • Salt & Pepper, to taste
  1. Place butter and olive oil into an oven-safe non-stick skillet (frying pan) over low heat. Add sliced onion and cook slowly on low heat stirring occasionally until caramelized, 45 minutes to 1 hour.
  2. When onions are a deep brown colour, add mushrooms (or bell pepper) and spinach to the same skillet and cook for 8-10 minutes, until mushrooms are browned and spinach is wilted.
  3. In a separate bowl, whisk eggs with the milk and salt & pepper until well scrambled. Pour the eggs into the skillet with the onion mixture and cook over low heat for about 5 minutes, or until the eggs are set on the bottom (eggs will still be jiggly on top). Preheat your oven broiler (grill) on low.
  4. Place the skillet into the oven under the broiler set on low until the top of the eggs is set and a lovely golden brown colour, about 2 minutes (be sure to watch very carefully while under the broiler - the eggs can burn easily).
  5. Grab a large plate and place on top of the skillet. Turn the skillet upside down so the bottom of the frittata is on top - it looks better that way! Cut into slices and enjoy.
* Tammy's recipe calls for mushrooms, I swapped them for 1 small red bell pepper finely chopped.
Recipe by Spicie Foodie ™ at