FRITTATA ALLE CIPOLLE. I think I am starting to have allucinations. The sun has disapppeared for so long that I try to reproduce it with colors and words. A frittata seems to be the brightest thing I can get in my kitchen during this bleak February. Please note: this is an uber-simple recipe. At the same time is squidgingly delicious and delicate. Therefore, it has rules. Good organic eggs, real Parmesan, slow cooking. Cook it quickly with cheap eggs and fried onions and you get…well… scrambled eggs with onions. Not the same.
- 4-5 spring onion, green removed, thinly sliced
- 5 eggs
- 3 tablespoon Parmesan cheese
- 2 tablespoon milk
- salt and black pepper to taste
In a covered skillet, over low fire, soften onions in couple of tablespoon EVO oil until tender and slightly caramelized. Beat the eggs with the cheese and milk, season. Add the softened onions and, if time allows, let them soak in the egg mixture for 15 min.
Warm a tablespoon of olive oil in a non-stick frying pan. The pan has to be the smallest possible to hold the egg mixture so that the frittata will be at least 1.5 cm / 2/3 of an inch thick.
Add the egg mixture, cover and cook over very low heat until the frittata is almost set.
At this point use the lid to ﬂip the frittata upside down and slide it back into the frying pan. Cook for a further few minutes until dry. Serve warm or at room temperature.