Onion Frittata

Over the years my plain, light omelettes have turned into the more substantial, firm, slowly cooked egg-and-vegetable mixtures that are found in spain and Italy. My frittatas are made more of vegetables than eggs.

Ingredients

  • 1 or 2 cloves garlic
  • 2-4 red onions
  • 1-2 stalks red silver beet (optional)
  • 1 tbsp oil or butter
  • 3 eggs
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp fresh thyme (optional)
  • pinch salt
  • freshly ground black pepper
  • 1 tbsp butter

Cooking  Process


  1. Chop the garlic finely and cut the onions in 5 mm (1/2 inch)slices.
  2. If using the silver beet stalks, slice them the same thickness and save the leaves for later use.
  3. Heat the oil or butter in a 18-20 cm (7-8 inch) pan, then cook the garlic, onions and silver beet stalks over a moderate heat for a few minutes.
  4. Add about a tablespoon of water, cover the pan, and cook until the water has evaporated and the vegetables are tender.
  5. Remove the lid and make sure that any liquid has evaporated.
  6. Beat together with a fork the eggs, cheese, thyme, salt and pepper, until the whites and yolks are blended, then stir in the vegetables.
  7. Add the second measure of butter to the hot pan, and when it foams pour in the egg mixture.
  8. Lower the heat and cook until the eggs are set around the sides and on the bottom.
  9. Sprinkle top with a little extra Parmesan cheese if desired.
  10. To cook the top, cover with a lid, or put the frittata under a grill.
  11. Serve hot or warm, or wrap leftovers to eat cold in packed lunches.

Onion Frittata

Bon Apetite!

Onion Frittata