Frittata di Cipolle

Frittata di Cipolle

A rustic Italian onion frittata from the countryside, where sweet, slowly cooked onions are bound with eggs and a generous grind of black pepper. Simple, humble food that lets good olive oil and patient cooking do the work.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1½ lb) white or yellow onions, thinly sliced
• •6 whole large eggs, room temperature
• •60 ml (¼ cup) extra-virgin olive oil, good quality, plus extra for finishing
• •15 g (¼ cup) fresh flat-leaf parsley, finely chopped, or null
• •30 g (1 oz) Pecorino Romano, finely grated, optional
• •1 tsp fine sea salt, adjust to taste
• •1 tsp freshly cracked black pepper, generously ground

Steps

1. 1 In a 25 cm (10 inch) non-stick or well-seasoned skillet, heat the 60 ml olive oil over medium-low heat. Add the sliced onions and a pinch of salt and stir to coat.
2. 2 Cook the onions gently, stirring often, for 20 to 25 minutes until they are deep golden, very soft, and lightly caramelized. Do not rush this step; low heat brings out the sweetness. Reduce heat if they start to brown too quickly.
3. 3 Meanwhile, crack the eggs into a bowl, add the salt, black pepper, chopped parsley, and grated Pecorino if using. Whisk until smooth and uniform.
4. 4 When the onions are ready, spread them evenly across the pan and check the heat: it should be at low-medium. Pour the egg mixture over the onions and gently stir once so the eggs distribute, then stop stirring so the frittata can set.
5. 5 Cook on the stovetop over low-medium heat for 6 to 8 minutes, without a lid, until the edges are set and the bottom is lightly golden. Use a spatula to lift the edges occasionally and tilt the pan so any uncooked egg flows to the sides.
6. 6 When the top is still slightly wet but mostly set, finish the frittata either by flipping it with a plate (place a plate over the pan, invert, then slide back into the pan to cook the other side for 2 minutes) or by placing the pan under a preheated broiler 10 cm (4 inches) from the heat for 2 to 3 minutes until the top is puffed and just set.
7. 7 Doneness check: the center should feel set with no liquid egg when pressed, and the internal temperature should reach 71°C (160°F) on an instant-read thermometer. Slide the frittata onto a board or plate, let it rest for 2 minutes, then finish with a drizzle of raw extra-virgin olive oil and serve warm or at room temperature.