Red Onion Frittata With Parmesan and Thyme |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In 'The Complete Italian Vegetarian Cookbook' Ingredients:
2 tablespoons extra virgin olive oil |
2 medium red onions, thinly sliced |
6 large eggs |
1/3 cup freshly grated parmigiano-reggiano cheese |
1 teaspoon whole fresh thyme leave |
salt |
fresh ground black pepper |
Directions:
1. Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
2. Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
3. Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
4. Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
5. Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
6. Continue cooking until the frittata is set, except for the top, about 8 minutes.
7. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
8. Invert the frittata onto a large platter; cut it into wedges and serve.
9. The frittata may also be cooled to room temperature and then cut and served.
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