Savory Sauerkraut Frittata

Savory Sauerkraut Frittata Yields

4 servings | Gluten-Free & Vegetarian friendly

This protein-packed dish combines the tang of fermented cabbage with the richness of caramelized onions and nutmeg for a unique, gut-healthy breakfast or brunch option.

Ingredients

• Onion: 1 medium, sliced into thin half-moons

• Olive Oil: 2 tablespoons, divided

• Eggs: 6 large

• Seasonings: Sea salt, freshly cracked black pepper, and a pinch (approx. 1/4 teaspoon) of grated nutmeg

• Garlic: 3 cloves, finely minced

• Sauerkraut: 1 1/2 cups (thoroughly drained)

• Butter: 2 tablespoons

• Cheese: 2 tablespoons grated Parmesan (optional topping)

Instructions

• Heat the Oven: Set your oven to 350°F (175°C) to preheat.

• Caramelize the Onions: In an oven-safe skillet, warm 1 tablespoon of olive oil. Sauté the onions slowly until they are soft and golden brown. Remove them from the pan and let them cool slightly.

• Prepare the Egg Base: In a large mixing bowl, beat the 6 eggs. Whisk in the salt, pepper, nutmeg, minced garlic, and the remaining 1 tablespoon of olive oil.

• Combine: Press the sauerkraut firmly to remove any excess brine so it is moist but not soaking. Fold the kraut and the caramelized onions into the egg mixture.

• Start the Frittata: Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Pour in the egg and vegetable mixture, spreading it evenly.

• Bake: Move the skillet directly into the oven. Bake for 20 to 25 minutes, or until the center is firm and the edges are lightly golden.

• Finish: If desired, top with a sprinkle of Parmesan cheese before serving hot.