Recipes

Go Back

Onion Frittata

Wednesday, February 17, 2016

 

Courtesy of Donatella Salvadori

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

Directions
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


Tags

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