Spring onion frittata

Italian stovetop frittata with spring onions

We are in the middle of winter and I think I am starting to have allucinations. The sun has disappeared 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. For a really good frittata, you will need organic eggs, proper Italian Parmigiano and time. If you cook it quickly with battery eggs and fried onions and you get…well… scrambled eggs with onions. It’s not the same.

  • 4-6 spring onion,
  • 5 eggs
  • 3 tablespoon Parmesan cheese
  • 2 tablespoon milk
  • salt and black pepper to taste

Clean the spring onions removing the tough part of the green stems, then slice thinly.
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.
Serves 4


  1. Great recipe, I think we made a similar frittata in one of your cooking classes. It was a wonderful appetizer!

  2. Ciao Claudia, grazie! Ciao Sandra, yes, this was the frittata we made during the last cooking class you attend. It’s good to know you will be here again in a few months!

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