Onion frittata: an easy and delicious idea for dinner!
published on 30 April, 2024 at 15:00
Easy, quick and tasty. A classic of the homemade Italian cuisine
Onion frittata is perfect for an easy dinner or for a delicious addition to a panino in your picnic basket.
Choosing between red or white? Red onions will give your frittata a sweeter taste, while white onions offer a sharper bite with a stronger flavour.
Ingredients:
6 Eggs
450g of Onions
80grof parmigiano
extravirgin olive oil q.b.
salt q.b.
rosemary in sprigs
Method:
1. Start by thinly slicing finely your onions.
Here’s a tip to cut them without crying: freeze the onion for 30 minutes! It helps prevent eye irritation.
2. Olive oil in a pan!!!
Cook the onions until they're soft and golden which will take about 10 min.
3. Beat the eggs in a bowl, and season with salt and pepper, I add a little bit of rosemary for extra aroma but you can switch it with the herbs or spice that you like
4. Then pour over the onions and cook until the edges start to set.
5. Cover the pan with a large plate, turn the pan upside down to transfer the frittata to the plate, then gently slide it back into the pan to cook the other side.
For those who prefer a lighter version, don’t worry I got you covered you can bake your frittata in the oven at 375°F (190°C) for about 25 minutes, or until set.
Onion frittata is excellent if eaten hot at the moment, but you can also consume it at room temperature or cold. However, you can keep it in the refrigerator for 1-2 days, inside an airtight container, perhaps already cut into slices.
Onion frittata is perfect for an easy dinner or for a delicious addition to a panino in your picnic basket.
Choosing between red or white? Red onions will give your frittata a sweeter taste, while white onions offer a sharper bite with a stronger flavour.
Ingredients:
6 Eggs
450g of Onions
80grof parmigiano
extravirgin olive oil q.b.
salt q.b.
rosemary in sprigs
Method:
1. Start by thinly slicing finely your onions.
Here’s a tip to cut them without crying: freeze the onion for 30 minutes! It helps prevent eye irritation.
2. Olive oil in a pan!!!
Cook the onions until they're soft and golden which will take about 10 min.
3. Beat the eggs in a bowl, and season with salt and pepper, I add a little bit of rosemary for extra aroma but you can switch it with the herbs or spice that you like
4. Then pour over the onions and cook until the edges start to set.
5. Cover the pan with a large plate, turn the pan upside down to transfer the frittata to the plate, then gently slide it back into the pan to cook the other side.
For those who prefer a lighter version, don’t worry I got you covered you can bake your frittata in the oven at 375°F (190°C) for about 25 minutes, or until set.
Onion frittata is excellent if eaten hot at the moment, but you can also consume it at room temperature or cold. However, you can keep it in the refrigerator for 1-2 days, inside an airtight container, perhaps already cut into slices.
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