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–+ servings

Frittata con Cipolle (Frittata with Onions)

I recommend NOT finishing the frittata under the broiler as called for by a number of food writers. First, it isn’t traditional. Second, if the frittata doesn’t slide out of the pan easily so that it can be flipped, you won’t be able to get it out of the pan to serve it after putting it under the broiler. I like using a good quality, heavy-bottomed, non-stick pan though a well-seasoned cast iron pan would work too. It is easier to get the frittata out of the pan if it has sloping sides rather that sides that are completely vertical. You can caramelize the onions several hours in advance and then complete the frittata later.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 people
Ingredients Method Notes

Ingredients
  

  • 3 large onions
  • 6 large eggs
  • 1/3 cup olive oil plus more if needed
  • 3/4 teaspoon salt divided
  • black pepper freshly ground, to taste

Method
 

  1. Slice the onion in half from top to bottom then across into 1/8 inch thick half-rounds.
  2. Warm the olive oil in a 12 inch heavy-bottomed sauté pan with sloping sides.
  3. Add the sliced onion and ½ teaspoon of salt.
  4. Cook over medium heat, stirring often until the onions are soft and caramelized. The onions should take on a uniform golden, then light brown, color. There should not be any dark brown or dry spots. This will take between 45 and 50 minutes. If it takes longer don’t worry. If it seems to happen in less time, the heat is probably too high.
  5. This picture was taken 15 minutes after the onions were added.
  6. This picture was taken 30 minutes after the onions were added.
  7. This picture was taken 45 minutes after the onions were added.
  8. This picture was taken 50 minutes after the onions were added. They are appropriately caramelized.
  9. While the onions are cooking, beat the eggs with a fork. Do not use an egg whip. The idea is not to beat in air but to uniformly combine the whites and yolks. Season with the remaining ¼ teaspoon of salt and freshly ground black pepper to taste.
  10. When the onions are fully caramelized, be sure there is an even slick of oil in the bottom of the pan. If not, add a tablespoon or so more.
  11. Turn the heat to medium high and evenly distribute the caramelized onions on the bottom of the sauté pan.
  12. Pour the beaten eggs on top of the onions, being sure to distribute the eggs evenly. DO NOT STIR THE EGGS once they are added to the pan. Immediately cover the pan and turn the heat to low.
  13. Cook until the eggs are just set in the middle and golden brown on the bottom, approximately 30 minutes. Move the pan around so that the heat is evenly distributed, including putting the pan off-center occasionally so there is heat directly on the edges of the pan, not just concentrated in the middle.
  14. When the eggs are just set in the center, the frittata should release easily from the pan. Sometimes it is helpful to run a silicone spatula around the edge of the frittata to help it release.
  15. Slide the frittata out of the pan and onto a large pizza pan.
  16. Invert the pan over the frittata.
  17. Grasp the sauté pan and pizza pan with both hands and flip them over in one quick motion.
  18. Put the sauté pan, with the now-upside-down frittata, back on the heat, uncovered, for about 5 minutes until the bottom of the frittata is golden brown.
  19. Slide the frittata onto a serving platter.

Notes

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