Method

Prepare the Onions:

In a skillet, heat the olive oil over medium heat.

Add the thinly sliced onions and sprinkle with a pinch of salt.

Sauté the onions, stirring occasionally, until they become soft and caramelized, about 10–12 minutes.

Whisk the Eggs:

In a mixing bowl, crack the eggs and whisk them until well combined.

Season with salt and pepper to taste.

Combine Ingredients:

Once the onions are caramelized, lower the heat to medium-low and spread the onions evenly in the skillet.

Pour the whisked eggs over the onions, making sure they cover the onions evenly.

Cook the Frittata:

Cook the frittata on the stovetop for about 5–7 minutes, or until the edges start to set.

You can gently lift the edges with a spatula to let uncooked egg flow underneath.

Finish in the Oven:

Preheat your oven to 375°F (190°C).

Once the edges are set, transfer the skillet to the oven and bake for another 10 minutes, or until the center is fully set and the top is slightly golden.

Cool and Serve:

Remove the frittata from the oven and let it cool for about 5 minutes.

Garnish with fresh herbs and cheese, if desired, before slicing and serving.

Variations

Add Vegetables: Incorporate other vegetables such as bell peppers, spinach, or zucchini for added flavor and nutrition.

Add Meat: For a heartier frittata, consider adding cooked bacon, ham, or sausage.

Dairy-Free Version: Substitute eggs with a mixture of chickpea flour and water (about 1 cup of water with 1 cup of chickpea flour) to make a vegan frittata.