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