Onion Frittata

Onion Frittata

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When the cupboard is bare and pockets are empty, this delicious frittata is in order. This traditional Italian frittata combines the sweetness of onions with eggs and salty Parmesan or Pecorino for a quick, tasty and cheap meal.

Maria Antonietta

Serves: 2 

  • 4 tablespoons extra virgin olive oil
  • 200g sweet onions, finely sliced
  • 4 eggs
  • 30g grated hard Italian cheese (Pecorino Romano, Parmesan, etc.)
  • 40g dried breadcrumbs
  • salt, to taste

Preparation:10min  ›  Ready in:10min 

  1. Heat the olive oil in a frying pan over low heat. Add the onions and cook gently until very soft, letting them caramelise slightly.
  2. Transfer onions to a bowl, leaving behind any excess oil. To the bowl, add the eggs, cheese, breadcrumbs and salt and whisk well.
  3. Heat the frying pan with the oil over medium heat. Pour the egg mixture into the pan, swirling the pan round to make sure the mixture spreads evenly. Cook 5 minutes or until the mixture on the bottom and the edges of the pan sets.
  4. Place a plate on top of the pan and carefully flip the frittata onto it. Slide the frittata back into the pan and cook on the other side for 5 minutes longer. Serve hot.

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