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Vegetable frittatas are very popular all year round. They are made using different vegetables depending on the season. In
summer there is zucchini, in winter radicchio, fennel or celery, in spring asparagus.
This method to make vegetable frittata is essentially the only one. You can use it to make never ending choices of vegetable frittata. Serving: 4-5 persons • 1 1/2 middle size sweet onions (white or yellow) • 6 eggs • Salt • Pepper • Extra-virgin olive oil Clean the onions and cut them in half. Soak them in water for one hour letting the onion release some of the strong taste. Cut them in thin slices and place them in the skillet. Warm up the oil in a large frying pan over medium heat and then add the onions. Cook them until they turn to a golden color. Mix the eggs in a large bowl, add salt and pepper. Add onions to mixture of eggs. Pour the combined mixture into the frying pan in which you first cooked the onions. Cook one side and then flip the frittata onto a flat plate and slide it back into the pan to cook the other side. Remove from the heat when the center is still soft. Transfer frittata to a serving plate and serve immediately. TIPS 1) Before you pour the mixture of eggs and onion into the frying pan be sure there is enough olive oil to cook the frittata without burning it. Otherwise add another touch of oil before you start cooking. 2) While you are cooking the first side of the frittata, have the uncooked egg gently pushed underneath to cook them as much as possible before you flip, but be careful not to burn them. |
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