Onion Frittata, simplicity is served!

The onion frittata is perfect for an elegant lunch or for an aperitif with friends!

6 Eggs

2 medium blonde onions

3 tablespoons of grated Parmigiano Reggiano

Extra virgin olive oil

Salt

Pepper

Description

Beaten eggs, cheese and seasonal ingredients, the frittata is the true queen of simplicity at the table. But if it's true that the frittata is the star of last-minute dinners, the onion frittata, with its delicate and refined flavor, can transform a simple aperitif into a masterpiece of taste. The onion frittata, ideal as a second course, can also be put in the lunch box for the office or inside the picnic sandwich.

Try it cut into squares as an appetizer for the aperitif or as a dish for the Sunday brunch and your palate will thank you! The onion frittata, like all other frittatas, can be cooked in a pan or prepared in the oven for a lighter version. Remember, however, that to prepare a good frittata, you will need to use a suitable pan and avoid the most common mistakes, as explained here!

Procedure

First, peel the onions and slice them very finely. In a large non-stick pan, pour a drizzle of extra virgin olive oil and, over very low heat, let the onions wilt. The onions should brown slightly, but should not burn, so it is necessary to follow them and stir them constantly.

When the onions are soft, turn off the heat and let them cool. In a bowl, put the eggs, the grated cheese and adjust with salt and pepper.

Add the onions to the egg mixture and stir without beating the eggs excessively. At this point, lightly grease a non-stick pan and pour in the mixture.

Let the frittata set and then, using a plate or the lid, flip the frittata and cook it on the other side until it has formed a slight crispy crust.

Once cooked, put the frittata on a plate and serve it either hot or at room temperature.

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