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Onion Frittata: the easy recipe for a great classic frittata

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
450 g
Grated parmesan cheese
80 g
Extra virgin olive oil

The onion frittata is a quick and easy recipe, a great classic of Italian cuisine. It is a tasty, fluffy main course to enjoy hot or at room temperature served with a fresh salad and a few slices of toasted homemade bread. Onion frittata is so easy to prepare, even beginners will make a great dish.

Onion frittata calls for simple ingredients. You only need eggs, caramelized white onions and grated parmesan cheese. Unlike omelets, you can mix the filling with the eggs, choose your favorite one among aromatic herbs, such as basil, parsley, thyme, spices and vegetables. The sliced ​​onions are gently stewed with a drizzle of oil, added to the beaten eggs, along with the cheese, and then cooked in a pan with a drizzle of oil. The final result is an frittata golden brown on the outside and soft on the inside.

It is a super versatile recipe, which can be cut into cubes and served as an appetizer or for a party buffet. You can even enjoy it cold, inside a sandwich, during a trip out of town.

Tips for the Best Onion Frittata

If you have difficulty in overturning your onion frittata, cook it over medium heat for a few minutes until it thickens. At this point continue cooking over low heat, with the lid on, for about a quarter of an hour. This way you can avoid turning it and it will still be soft and golden.

You can enrich the onion frittata with vegetables, diced cold cuts, crumbled feta cheese or diced cheese, for an even more stringy and delicious dish.

If you want, you can also use red onions for making your frittata.

How to store Onion Frittata

The onion frittata is excellent if eaten hot, at the moment, but you can also consume it at room temperature or cold. However, you can keep it in the refrigerator for 1-2 days, inside an airtight container, also already cut into slices.

How to make Onion Frittata

Peel the onions and slice them thinly 1.

Pour a drizzle of extra virgin olive oil into a pan 2.

Add the onions 3.

Put on the heat and season with salt 4.

Cook until the onions are soft and well caramelized 5. Turn off and let cool.

Break the eggs into a bowl 6.

Add a pinch of salt and beat them with a hand whisk 7.

Add the grated cheese 8 and mix well.

Add the onions and mix briefly 9.

Heat a drizzle of extra virgin olive oil in another pan 10.

Pour the egg mixture and cook over low heat for a couple of minutes; as soon as the frittata begins to thicken, shake the pan slightly, so as to detach it from the bottom 11. Turn the frittata, using a lid, and continue cooking on the other side for a few minutes.

The frittata should be cooked but not too dry. Cut into triangles, garnish with thyme and serve 12.

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