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Categories:Viewed: 11 - Published at: 9 years ago
Ingredients
- 2 medium onions, thinly sliced
- 3 tablespoons olive oil
- 1 large bunch of arugula, tough stems removed, torn into bite-size pieces (about 2 cups)
- 8 large eggs
- 1/4 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
Method
- Place the onions in a bowl with cold water to cover.
- Let stand 1 hour, changing the water once or twice, until the onions taste sweet.
- Drain and pat dry.
- Pour the oil into a 9-inch nonstick skillet.
- Add the onions.
- Cook over medium heat, stirring occasionally, until the onions are tender and golden, about 10 minutes.
- Stir in the arugula until wilted, about 1 minute.
- In a medium bowl, beat together the eggs, cheese, and salt and pepper to taste.
- Pour the eggs over the vegetables in the skillet and lower the heat.
- Cover and cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.
- Using a spatula to help, slide the frittata onto a plate.
- Invert the skillet over the plate and quickly flip both the plate and skillet so that the frittata is back in the pan with the cooked side up.
- Cook until just set in the center, about 5 minutes more.
- Or, if you prefer not to flip it, slide the skillet under the broiler 3 to 5 minutes or until the eggs are set to taste.
- Slide the frittata onto a serving dish and cut into wedges.
- Serve hot or at room temperature.
