Ingredients
Units
Scale
Ingredients (Serves 4)
- 6 large eggs
- 1/4 cup whole milk or cream (optional, for creamier texture)
- 1 large onion, thinly sliced
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions
Instructions
1. Prepare the Onion
- Heat 1 tablespoon of olive oil or butter in a medium nonstick or oven-safe skillet over medium heat.
- Add the sliced onion and sauté, stirring occasionally, for 10-15 minutes, or until golden and caramelized. Season lightly with salt and pepper. Remove from heat and set aside.
2. Whisk the Eggs
- In a mixing bowl, whisk together the eggs, milk or cream (if using), Parmigiano-Reggiano, and a pinch of salt and pepper.
3. Cook the Frittata
- Return the skillet to medium-low heat and add the remaining tablespoon of olive oil or butter.
- Pour the egg mixture into the skillet and spread the caramelized onions evenly over the top.
- Cook gently for 5-7 minutes, or until the edges are set and the center is still slightly runny.
4. Finish the Frittata
- Option 1: Stovetop Finish
- Cover the skillet with a lid and cook on low heat for another 2-3 minutes, until the frittata is fully set.
- Option 2: Oven Finish
- Preheat the broiler. Place the skillet under the broiler for 1-2 minutes, watching closely, until the top is golden and set.
5. Serve
- Slide the frittata onto a cutting board or plate and let it cool slightly.
- Slice into wedges and garnish with fresh parsley or chives, if desired. Serve warm or at room temperature.
