Caramelised onion & California prune frittata

The unusual mix of sweet and savoury flavours works perfectly in this gluten-free caramelised onion frittata with California prunes. This is a great recipe for lunch or even breakfast! 

Caramelised onion & California prune frittata 

Recipe by Rosemary Shrager with California Prunes.

Serves: 2 | Preparation time: 10 minutes | Cooking time: 15 minutes

GF SF DF V (vegetarian) MF

  • 4 California Prunes chopped finely
  • 1 large Spanish onion sliced
  • 1 medium potato diced into 1cm cube and par-boiled
  • ½ red chilli finely sliced
  • small bunch of coriander, chopped
  • 3 large eggs (if medium eggs are used you will need 4)
  • 1 tbsp olive oil
  • Salt & pepper
  1. Heat oven to 160o
  2. Add the oil to a non-stick frying pan and cook the sliced onion on a medium heat until dark brown caramel colour.
  3. Add the chopped prunes and chilli, potato and a handful of chopped coriander.
  4. Mix well and season. Remove from the heat and cool for a few minutes.
  5. Whisk the eggs and season. Stir into the onion mix and cook on a low heat until the eggs are beginning to set. Place in the oven for a further 4 minutes to finish.
  6. Serve with a tomato and spring onion salad.

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