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Onion Frittata (Frittata con cipolle) | Special Recipes WebPhoto 1

 

Preparation:
Cooking: 10 minutes

Difficulty: Easy

Onion Frittata (Frittata con cipolle) | Special Recipes Veggie Vegetarian

This is a quick recipe to make frittata. A Frittata is eggs mixed with anything you like! It does not have to complicated; just use one or two vegetables or something leftover from the previous lunch/dinner. In my case I love to have my frittata with onion only.

 

SERVES 2

Onion Frittata (Frittata con cipolle) | Special Recipes WebPhoto 2

Ingredients:

  • 3 or 4 Eggs (dependent on the size of your frying pan)
  • A couple of medium size onions (or one big onion)
  • A splash of olive oil (a generous splash)
  • Salt and pepper for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Directions:

Onion Frittata (Frittata con cipolle) | Special Recipes WEbPhoto 3

Slice the onions, about 3 mm (1/8") thick.

 

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Put the eggs in a little bowl, season with salt and pepper and beat vigorously for few seconds, using a fork.

 

Onion Frittata (Frittata con cipolle) | Special Recipes WebPhoto 5

Add some olive oil into a frying pan (possibly non-stick pan).

 

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When the oil is hot, add the onion slices into the pan and shallow-fry until the bottom side of the slices goes a nice golden colour.

 

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Then, turn the slices and colour the other side. If you have put too much oil, at this stage you can still remove the excess oil with a spoon.

 

Onion Frittata (Frittata con cipolle) | Special Recipes WebPhoto 8

Next, add the eggs into the pan.

 

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Gently shake the pan so that the egg mixture is evenly distributed around the pan and coat all the onion slices. Cook the bottom of the frittata for a couple a minutes or so, then, we need to firm the top side, which still shows some runny eggs.

 

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The best way to firm the top side of the frittata is to put under a broiler for few seconds (40-60 seconds should be enough).

 

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I need the top side slightly dry so that I can turn the frittata by flipping it. Technically speaking, you don’t need to flip the frittata; you can finish it under the broiler or in the oven. but I love flipping it!

 

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One, two, three....the frittata is in the sky.

 

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And here it lands back in the pan topside down.

 

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Cook for another minute, so that you are sure the bottom side of the frittata gets a nice colour. Then, shove it into a plate or onto a greaseproof paper as I did. Slice it and enjoy it.

 

Buon appetito!

Onion Frittata (Frittata con cipolle) | Special Recipes Federico

Federico Pezzaioli

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About Federico


Onion Frittata (Frittata con cipolle) | Special Recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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