Onion Frittata or Frittata con le Cipolle
From peetabear 15 years ago
- 20 minutes to make
- Serves 4
the trick to making this really good is to giving the onions time to caramelize in the pan before adding the eggs. this recipe is from Kyle Phillips, About.com.. this is also a good dish to serve during Lent
Ingredients
- 6 eggs shopping list
- 3 small white onions shopping list
- 3/4 cup whole milk (you can use lowfat if you must) shopping list
- 1 heaping tablespoon flour shopping list
- 1 tablespoon grated parmigiano shopping list
- A walnut-sized piece of butter shopping list
- olive oil, salt and pepper shopping list
How to make it
- Peel and slice the onions, and heat them in a skillet with a little oil until they wilt, without letting them brown. When they are cooked and translucent, remove them from the flames.
- Lightly beat the eggs in a bowl, then slowly stir in the milk, the flour, and the cheese. Add the onions, mix well, and season everything with salt and pepper.
- Heat the butter in a skillet (10 inch or so), and when it begins to crackle and brown stir in the egg mixture. Cook one side, then flip the frittata and cook the other side . This can be served hot or cold and if served as part of a meal will suffice for 4, with a tossed salad and a bottle of Soave. One can also slice it more finely and serve it as an antipasto.
The Rating
Reviewed by 6 people-
Oh my Peeta now we are talking tasty. I love your input about caramelizing the onions.
Five forks and a big smile:)
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in loved it
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Sounds great - yummm!
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in My Kitchen loved it
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