Caramelized Onion and Pancetta Frittata Gluten-Free Recipe

Perfect for a weekend breakfast or gluten free brunch, this luscious frittata features ricotta cheese, which creates pockets of creaminess that pair perfectly with the eggs and pancetta.

Caramelized Onion and Pancetta Frittata Gluten-Free Recipe

Store leftovers refrigerated, in an airtight container, for 3 days.
Author Christiann Koepke


  • 3 tablespoons olive oil divided, plus more for greasing
  • 1/2 large yellow onion thinly sliced (about 1 cup)
  • Kosher salt and freshly ground pepper
  • 4 ounces pancetta cut into small cubes
  • 2 purple kale leaves center ribs removed and discarded, chopped
  • 8 eggs
  • 1 cup half-and-half
  • 1/3 cup sour cream
  • 1/4 teaspoon sea salt
  • Pinch of cayenne pepper
  • 1/2 cup plus 3 tablespoons whole-milk ricotta
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh cilantro or Italian parsley leaves for garnish (optional)


  1. Caramelize the onions: In your largest Dutch oven or heavy pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onions, 1/2 teaspoon salt, and 1/16 teaspoon pepper and cook, stirring occasionally and letting the onions stick to the pan a little to brown but not burn, about 25 minutes. Reduce the heat to medium if the onions are browning too fast or burning. Add 2 tablespoons water and continue to cook, stirring, for another 6 to 8 minutes or until onions are soft and golden brown. Set aside to cool.

  2. Warm a saucepan over medium heat with remaining 1 tablespoon olive oil. Add the pancetta and cook, stirring until lightly browned, 10 to 12 minutes. Remove and reserve the pancetta, remove all but 1 tablespoon of grease from the pan, then rewarm the pan over medium heat, add the kale, and toss until slightly tender, 1 to 2 minutes. Set aside.

  3. In a blender, blend the eggs on medium-high speed until foamy, about 30 seconds. Add the half-and-half, sour cream, sea salt, 1/8 teaspoon pepper, and pinch of cayenne. Blend until smooth, up to 15 seconds.

  4. Preheat the oven to 400°F. Lightly coat a 10-inch cast-iron or ovenproof nonstick skillet with olive oil, then heat over medium heat. Add the caramelized onions, kale, and the egg mixture, then quickly toss once or twice to combine. Sprinkle the pancetta on top, then quickly spoon dollops of ricotta and sprinkle thyme evenly over the frittata. Continue to cook, undisturbed, on the stovetop until the frittata begins to set, about 3 minutes, then immediately place the skillet in the oven and bake until just set, with a slightly wobbly center, 10 to 13 minutes. Garnish with the cilantro and serve warm.

Photography Christiann Koepke

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