A simple yet delicious recipe, frittata Rustica alle Cipolle honors the sweet, caramelized flavors of onions encased in a soft, golden egg frittata. This frittata, which is a versatile choice for every meal of the day, blends simplicity and depth of flavor, drawing inspiration from the rustic kitchens of the Italian countryside. With each bite, it adds a cozy, home-cooked touch to your meal. It tastes great warm or at room temperature with a fresh green salad or crusty bread.
Frittata Rustica alle Cipolle
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
220
A simple yet delicious recipe, frittata Rustica alle Cipolle honors the sweet, caramelized flavors of onions encased in a soft, golden egg frittata. This frittata, which is a versatile choice for every meal of the day, blends simplicity and depth of flavor, drawing inspiration from the rustic kitchens of the Italian countryside. With each bite, it adds a cozy, home-cooked touch to your meal. It tastes great warm or at room temperature with a fresh green salad or crusty bread.
Ingredients
- 6 large eggs
- 2 large yellow or white onions, thinly sliced
-
4 tbsp extra virgin olive oil
-
2 tbsp grated Parmigiano Reggiano (optional, but delicious)
-
Salt & black pepper, to taste
-
Fresh parsley, chopped, for garnish (optional)
Directions
Cook the Onions
- Heat the olive oil in a non-stick or well-seasoned skillet (about 24 cm / 9.5 inches) over medium-low heat.
- Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, until they become soft, golden, and caramelized — about 10–12 minutes.
Prepare the Egg Mixture
In a large bowl, beat the eggs with the grated Parmigiano, a good pinch of salt, and freshly ground black pepper.
Combine
Add the caramelized onions to the eggs and stir well to combine.
Cook the Frittata
- Wipe the skillet if needed, then add a drizzle more olive oil and heat over medium heat.
- Pour in the egg-onion mixture and cook undisturbed for 4–5 minutes, until the edges start to set.
- Lower the heat to prevent burning the bottom, and cook another 4–5 minutes until the frittata is mostly set but still slightly runny on top.
Finish Cooking
- Option 1: Flip the frittata carefully onto a plate, then slide it back into the pan to cook the other side for 2–3 minutes.
- Option 2 (easier): Place the skillet under a broiler for 2 minutes until the top is set and lightly golden.
Serve
- Slide onto a plate, let it rest for a couple of minutes, and slice into wedges.
- Garnish with fresh parsley if desired.