Onion Frittata

The original Italian frittata con le cipolle, made with eggs and onions. Delicious and very easy to prepare, follow the steps for a super taste!

Ingredients (for 2)

  • 4 eggs
  • 2 onions
  • 1/4 cup milk
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • salt & black pepper


  • Peel and cut the onions in slices
  • Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
  • Beat the eggs in a bowl and add milk, grated parmesan cheese and a pinch of salt and black pepper; stir to combine
  • Heat olive oil, add the sliced onions and sauté until translucent (3-4 minutes)
  • Spread the onions evenly over the bottom of the pan and pour in the eggs
  • Cook at low heat for a couple of minutes, until base and edges are set
  • Turn over and cook for 2 minutes more; serve immediately

Tips from the Chef

  • Properly turning over a frittata can be a daunting task, even for experienced cooks! Try using a large flat dish or a lid to ease the task