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.
- 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
- 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!