Frittata Con Le Cipolle – Onion Omelette

Peel the onions and cut them into small slices. In a bowl, heat half the amount of olive oil. Add the onion rings. Season with salt, pepper and oregano and sauté at a moderate temperature with the lid closed. (The onions should be nice and soft, but should not turn color.)Let cool.

In a baking bowl, mix the eggs neatly with a fork, add the onions. In the omelet pan, heat the remaining olive oil. Pour in the egg and onion mixture all at once, smooth it out, and bake until leisurely brown on both sides.

Skilled cooks turn the frittata on the other side by means of a lid or plate. For the less skilled, it is recommended to split it beforehand, as it breaks very easily and is served in portions anyway.

This dish is eaten warm or cooled down as an entrée, but it can be served ditto after a strong broth as a main course, only obliged to bake 1 1/2 times the mass in two frying pans.

Tip: Use fleshy olives for even more pleasure!

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