If you follow this blog regularly, then you probably noticed that we’re hooked on frittate. They are quick, easy, and relatively inexpensive to make and can be made with just about any meat or vegetable (the pepperoni frittat is next). Most of the time, we put a slice of frittat between two slices of bread (we usually split a loaf of hard Italian bread but sliced sandwich bread works too), and top it with hot cherry peppers in oil. We avoid the bread occasionally (like when we don’t have any) and serve frittat with a small salad. Frittat, for us, is usually prepared for lunch, but we have it for supper on occasion.
- 4 large sweet onions
- 8 eggs
- salt & pepper
- ¼ extra virgin olive oil
- Peel and thinly slice onions and soak in a bowl of cold water for 1 hour. Drain well before using.
- Heat olive oil in cast iron skillet over medium heat. Add onions, and sauté until onions are translucent and tender.
- In a medium bowl, add eggs and season with salt and pepper. Beat eggs until blended. Pour the egg mixture over onions, and reduce heat. Cook until eggs are firm, about 3 minutes.
- Place a dish over the top of the pan and flip frittat on plate, then return frittat to pan and cook other side until eggs are firm. (Instead of flipping the frittat, you can finish it under the broiler until the eggs are cooked.) Serve with bread and salad.