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extra-virgin olive oil red onions eggs freshly grated parmigiano thyme salt fresh ground black pepper
Viewed: 34 - Published at: 4 years agoIngredients
- 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
Method
- Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
- Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
- Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
- Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
- Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
- Continue cooking until the frittata is set, except for the top, about 8 minutes.
- 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.
- Invert the frittata onto a large platter; cut it into wedges and serve.
- The frittata may also be cooled to room temperature and then cut and served.
