Frittata con Cipolle

A really nice breakfast dish to take the nip off of a cool fall day. Red onions make the frittata taste sharper.

  • 4 Tbsp Butter
  • 1 Large red onion, chopped
  • Salt and Pepper to taster
  • 6 eggs
  • 2 Tbsp chopped basil

Heat the butter in a medium size frying pan. When butter has melted, add onions to pan and cook over medium heat. When onions become translucent, salt and pepper to taste.

Break eggs into a bowl and beat well. Pour into frying pan. Cook for about 5 minutes, making sure the side of the frittata does not stick to the pan. Shake the pan if needed in order to release the frittata.

Take a plate, place it upside down over the pan. Turn the pan over over placing the frittata on the plate. Place frying pan back on the stove, and add butter. Slide the frittata back into frying pan to cook second side. Cook for an additional 3-4 minutes. Plate as before.


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