This is probably one of the least blogged recipes – it doesn’t look too good in pictures and no Italian would make it for their guests. But this simple dish is one of the favorite things that Italians make for themselves when nobody is watching! ‘Frittata di cipolle’ (or ‘frittatona’ when it’s big, as “Fantozzi” would say) is basically scrambled eggs with sautéed onions. Is it that simple? Yes, but it’s one of those dishes where you need to pay attention or it may not turn out as good as it can.
Frittatona di Cipolle
Ingredients
- ½ of a small onion (or 1 shallot, if you want a more delicate flavor)
- 2 eggs (I prefer brown eggs, the color of their yolk is more appealing to me)
- 1 tablespoon of unsalted butter
- salt & pepper
Preparation
- Slice the onion thinly and evenly.
- In a large non-stick pan, sauté the onion in the butter at medium-low for 10-15 minutes until golden and tender.
- Lightly beat the eggs in a bowl, then stir in a pinch of salt and add one teaspoon of water.
- Add the beaten eggs to the onions, maintaining the same heat (medium-low).
- Gently fold the egg mix over as it starts to firm up, incorporating the onions.
- Keep folding for a couple of minutes until the mix is cooked uniformly, but still slightly underdone - this is important because it will keep cooking in the plate.
- Enjoy with some pepper and an icy-cold beer!
© Paolo Rigiroli
Everybody loves frittata di cipolle… my grandma makes a hell of a frittata di cipolle 🙂
I just make it like a normal frittata, not like scrumbled eggs… but I like this way! 🙂
E rutto libero!
My personal favorite is frittata di patate with the crispi potatoes on the bottom and the creamy eggs on top. With rosemary it is just divine!
Also I discovered that frittata makes quite an impression over here, with people thinking is much more complicated than baking focaccia…. Maybe we should start serving it to guests!
Mmmmm my second favourite too… I too love frittata di patate… and I sometimes mix potatoes and onions (that's when I cannot decide which one I like the most! hehehe)!
I know what Paola means… and I do serve it to guests too… HAHAHA But as an appetizer… 😉
By the way… there's an award waiting for you! You can find it here: http://www.manusmenu.com/red-onion-tarte-tatin 🙂
Thanks for your comments! And thanks Manu for the award.
Paola, Manu, we need to post more frittata recipes then, and keep talking about it 🙂
How very simple, but it sounds absolutely delicious! I make a lot of caramelized onions as just a side, so the addition of eggs sounds wonderful! Thanks for sharing this recipe!
Made these Sunday morning and they were delicious!
I'm so glad you like them! Thanks for the update 🙂 Did you have them for breakfast?