📝 About This Recipe
A humble masterpiece of Italian cucina povera, the Frittata di Cipolle transforms simple pantry staples into a sophisticated appetizer. Slow-cooked white onions become jammy and sweet, perfectly balancing the savory richness of farm-fresh eggs and aged Pecorino Romano. Whether served warm as an antipasto or tucked into crusty bread for a snack, this dish embodies the timeless elegance of rustic Mediterranean cooking.
🥗 Ingredients
The Aromatics
- 3 large White Onions (thinly sliced into half-moons)
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Unsalted Butter (for richness and color)
- 2 tablespoons Water (to help soften the onions without browning too quickly)
The Egg Base
- 8 Large Eggs (organic or pasture-raised, at room temperature)
- 1/2 cup Pecorino Romano (freshly grated)
- 2 tablespoons Whole Milk (for a creamier texture)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
For Finishing
- 1 teaspoon Fresh Thyme (leaves only)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Begin by preparing your onions. Slice them consistently thin so they cook evenly; you want delicate ribbons that will melt into the eggs.
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2
In a 10-inch non-stick oven-proof skillet, heat 3 tablespoons of olive oil and the butter over medium-low heat until the butter begins to foam.
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3
Add the onions to the skillet with a pinch of salt. Stir to coat them thoroughly in the fat.
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4
Add the 2 tablespoons of water and cover the pan. Let the onions steam and soften for about 10 minutes. This ensures they are tender all the way through.
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5
Remove the lid and continue cooking the onions for another 15-20 minutes, stirring occasionally. You want them to be translucent and golden, but not dark brown or crispy.
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6
While the onions cook, crack the eggs into a large mixing bowl. Whisk them gently with the milk until the yolks and whites are just combined—avoid over-whisking to prevent too much air.
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7
Fold in the grated Pecorino Romano, chopped parsley, black pepper, and sea salt into the egg mixture.
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8
Once the onions are perfectly soft, spread them into an even layer across the bottom of the skillet. Add the remaining tablespoon of olive oil around the edges if the pan looks dry.
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9
Pour the egg mixture over the onions. Use a spatula to gently swirl the onions so they are evenly distributed through the eggs.
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10
Cook undisturbed on medium-low heat for about 5-7 minutes. You are looking for the edges to set and pull away slightly from the sides of the pan.
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11
Preheat your oven broiler to high while the bottom of the frittata finishes cooking on the stovetop.
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12
Transfer the skillet to the top rack of the oven. Broil for 2-3 minutes until the top is puffed, golden brown, and the center is just set (no longer jiggly).
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13
Remove from the oven and let the frittata rest in the pan for 5 minutes. This allows it to firm up for easier slicing.
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14
Slide the frittata onto a wooden board or serving platter. Sprinkle with fresh thyme and a touch of flaky sea salt.
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15
Slice into wedges or small squares if serving as an appetizer. Serve warm or at room temperature for the best flavor profile.
💡 Chef's Tips
Low and slow is the secret; never rush the onions or they will turn bitter rather than sweet. Use a high-quality non-stick pan to ensure the frittata slides out perfectly without tearing. If you don't have Pecorino, Parmigiano-Reggiano is a great substitute, though it will be less salty. Avoid over-beating the eggs; you want a dense, creamy texture rather than a spongy, souffle-like one. For a cleaner slice, use a serrated knife or a very sharp chef's knife once the dish has cooled slightly.
🍽️ Serving Suggestions
Serve at room temperature alongside a crisp glass of Prosecco or a light Pinot Grigio. Pair with a side of dressed arugula and shaved fennel for a refreshing contrast. Cut into small cubes and skewer with a cornichon for a classic Italian cocktail party bite. Place a slice between two pieces of toasted ciabatta for a traditional 'Panino con la Frittata'. Drizzle with a tiny bit of aged balsamic glaze just before serving to pop the onion sweetness.