Go Back

Onion Frittata

Wednesday, February 17, 2016


Courtesy of Donatella Salvadori

8 organic eggs
2 large yellow onions, sliced
1/3 cup milk
Salt to taste
4 Tbsp extra virgin olive oil

In a large frying pan fry the onions in olive oil until lightly brown.  In a bowl whisk the eggs with salt and milk until completely blended.  Pour the egg into the pan and cook until the top part is almost firm, stirring constantly.  Flip the frittata over by using a dinner plate, and cook it on the other side.  Serve it hot or at room temperature.

Makes 4


Go Back

Go Back


rhubarb paste carrot top fennel bulb chimmichurri pineapple Bread Shitake Mushrooms casserole spelt dill cranberry leeks bacon Beans fraiche almond milk fritters Drinks Apple beet greens fennel seeds jack poblano Potato fennel chicken dinner salad watercress shelling creme wheat flour wasabi vanilla wafers gin celebration chimichurri gruyere mushroom Jerusalem artichoke swiss egg coeur a la creme Greens peppers peas capers celery root frittata egg noodles chocolate Corn sherry sweet potato pecans radishes strawberries jack cheese habanero Side plums biscuits sausage yellow onion pie knots bloody mary chili vinaigrette baby bok choy vegetable fritter asparagus meatballs olives walnuts gazpacho chiles tenderloin Vegan goat Cheese feta bulgar sour cream Swiss Chard imam Tomatillos bean coriander pine nuts caesar bok choy roasted turnips oats scapes onion carrot fronds bosc gouda pumpkin Tomatoes bread pudding peach buckwheat sandwiches anchovy okra lettuce vegetarian green beans couscous kalamata shrunken heads brown sugar maple syrup Recipes chili peppers flank steak cauliflower apples gratin cantaloupe cointreau cream cheese beet autumn almonds buttermilk pickled sour wrap chicken beer pudding Red Onion maple cake strawberry beets tomatoe anise prosciutto arugula strata bell pepper potatoes compote kohlrabi Salsa butter turnip pesto sesame plum chives nectarine Spinach tuscan steak syrup cream collins fondue shiitake barley bulgar wheat onions Cider dilly zucchini sunchokes stuffing Soup bayeldi mushrooms crepes pasta carrot tops tortillas cockaigne celeriac flank Farmers' Market spring garlic pancake parmigiano hazelnuts parmesan hickory Butternut carrots reggiano pork Chevre lemon grass bruschetta dijon tostadas mustard greens blue cheese Salad Cranberry Beans Leek beef tomato juice Squash cucumber baguette honey remoulade slaw spiced winter squash polenta coeur heavy whipping cream Dressing artichoke snow peas walnut oil pork chop latkes Spread sauce cheese Kale verde rouille curry crisp ramps conserve cornmeal yogurt green pepper Poblano Chili celery hearts kirsch Eggplant chilies tomato corn pie sweet currants daisy muffins thai melon Rice wine vinegar tart cilantro blueberry panzanella absinthe sandwich coconut milk pepper gorgonzola tomato basil white beans scallions kluski radish plum tomatoes berry eggs mint jam pecan shallots shitake chorizo pears bbq chipotle