Stovetop Onion and Parmesan Frittata

What you need

• 8 large eggs
• 60 g (2 oz) parmesan, finely grated
• 2 onions, thinly sliced
• 3 tbsp extra virgin olive oil
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat 2 tbsp of the olive oil in a 24 cm (10 in) non-stick frying pan over medium-low heat. Add the onions and a pinch of salt.

2. 2

   Cover and cook, stirring now and then, until the onions are soft, sweet and lightly golden, 12-15 min. Tip them into a bowl to cool a little.

3. 3

   In a large bowl, beat the eggs with the parmesan, 1/2 tsp salt and plenty of pepper until evenly mixed.

4. 4

   Stir the onions into the eggs.

5. 5

   Wipe the pan, add the remaining olive oil and set it over medium heat. Pour in the egg mixture and spread it evenly.

6. 6

   Turn the heat to low and cook without stirring until the edges are set and the base is golden but the top is still loose, 8-10 min. Run a spatula around the edge now and then.

7. 7

   Put a large flat plate over the pan and turn the frittata out onto it in one move, then slide it back in, cooked side up.

8. 8

   Cook until the second side is golden and the centre feels firm, 3-4 min.

9. 9

   Slide onto a board and rest for 5 min. Cut into wedges and serve warm or at room temperature.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.