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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


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