French Onion Frittata – Model Meals National

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French Onion Frittata

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French Onion Soup might just be the ultimate comfort food. But if you're trying to get that famous flavor without the cheese and bread, there's still hope. 
We're cooking up our French Onion Fritatta with a Celery Root Crust and Cashew Cheese! This breakfast bonanza (or lunch, or dinner...) does NOT disappoint in the flavor department. You'll satisfy that F.O. craving without throwing your Whole30 out the window, AND you'll be ready for more. 




Alright, so this dish is super easy, and fun to make.

You're going to start out by getting the skillet heated with just a little bit of olive oil (you can also use coconut oil or ghee). Then its chopping time!

1 dozen organic pasture-raised eggs 

2 cups chopped onion 

4 cups celery root 

Olive Oil 



2 cups cashew

1 1/2 teaspoon nutritional yeast

1 teaspoon garlic powder

1 tablespoon lemon juice

pinch of thyme

pinch of salt

Starting with the onions. Roughly chop into smaller pieces. Cut about 2 cups worth of chopped onion. Now, to finish the chopping in one step, also chop up the celery root. (But be sure to save about half of your celery root for a later step!)

For now, chop only half the celery root into smaller bite size pieces equaling about 1-1 1/2 cups. Set Celery root aside for a bit. Now, go ahead and throw the onions into the skillet. You are going to want this on low heat as you are going to caramelize them. Simmer on low heat for about 15-20 minutes and let them cook around in all that flavorful wonderment.. Warning: your home will smell wonderful at this time!


Cook and sizzle the onions until they are darker in color, caramelized and luscious. Remove the onions from the pan and set aside. These will play a pivotal role in the flavor of the frittata, so don't underestimate them!

Now, moving onto the celery root. Add a little more olive oil (or desired oil) to the pan. Make sure your pan is at about medium to high heat at this point. Then stir the chopped celery root in with the olive oil and letting them cook for a few minutes until they are almost cooked through. Then turn the heat way down.

You don't want them overcooking while the eggs cook. With it on lower heat, it can take close to 10-15 minutes. When the celery starts warming up, it emits a very unique savory smell. As soon as the celery root is done cooking, go ahead and add back in the caramelized onions from earlier. Stir in with the celery root and flatten them out in the pan. Now, remember earlier when we said to save some of the Celery Root for later? Well, here’s when it comes into play. Take the base of the celery root and cut it into very, very thin circular slices. Similar to that of a small, thin tortilla. You are going to want at least 15-20 (depending on how big your pan is) thin slices of the celery root. Then you are going to take a baking pan and drizzle some olive oil to the pan. You’re going to line that baking pan with the thinly sliced celery root. Be sure to cover the whole surface with the celery root slices so that it acts as a “crust” for the frittata. The crack a dozen organic cage free eggs into a bowl and whip them slightly. Then, gently fold in the celery root and onion mix to the whipped eggs. Now time to season before it goes into the oven! Season with a generous pinch of salt and chop up a sprig of rosemary very finely. Add in about 1/2 tsp of chopped rosemary. Give the egg and veggie mix one final fold before pouring over the celery root crust baking sheet. After you pour the mix on top, all there’s left to do is pop it into the oven! 


Oven should be set to 350 degrees. Cook frittata for 10-15 minutes. Or until light golden brown color on top. Once out of the oven, let cool in the baking sheet fro at least 20 minutes before serving. The longer it sits the better it holds shape.

Now, while the frittata cooks, you can whip up a delicious Whole30 approved cashew cream. (This is the only step that takes actually prep the night before, BUT we promise it’s SO easy.) Just take 2 cups of cashews and put them into a bowl of water to soak overnight in. So that the next day when baking the frittata, it’s as easy as just taking the 2 cups soaked cashews plus seasonings and blending. So,  first you're going to drain the water and place the cashews into a Vitamix blender or any blender of your choice and add 2 cups of new water and start to puree on low until smooth. Halfway through the process, pause the blender and add in the following: 1 and 1/2 teaspoons of Nutritional yeast, 1 teaspoon of garlic powder, 1 Tablespoon of lemon juice, a pinch of thyme and a pinch of salt. Continue to puree and blend until all the way smooth and done. Voila! Home-made, Whole30 approved cashew cream is as easy as that! Now that the frittata has been setting for at least 20 minutes, you’re all ready to serve up a few slices and top it off with the delicious cashew cream right on top. Enjoy! 



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