Frittata Di Cipolle
6 tablespoons olive oil
4 onions, peeled and sliced
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons chopped garlic
Serves 4 to 6
Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30 minutes, stirring every 5 minutes to prevent sticking.
Add 1/2 teaspoon of the salt, the pepper and 1 teaspoon of the garlic, reduce the heat to low and cook for 30 minutes, stirring every 10 minutes. Transfer the onion mixture to a large bowl.
In another bowl, beat the eggs, the remaining salt and the remaining 1/2 teaspoon of the chopped garlic with a wire whisk. Add this mixture to the onions and mix well.
Preheat the oven to 350 F.
Cook the remaining 3 tablespoons of the olive oil in a 10-inch nonstick overnproof skillet set on high heat until it sizzles, about 2 minutes. Pour in the onion and egg mixture and cook for 2 minutes. Place the skillet in the preheated oven and cook for 12 minutes. Turn the frittata over anc cook 12 minutes more. Slide the frittata out onto a serving dish. I t can be eaten warm, but it tastes better refrigerated overnight and eaten at room temperature the next day.
the correct cooking of the ionions depends on proper temperature control. To prevent burning or sticking, monitor the onions carefully during the last 30 minutes of cooking, reducing the heat if they start to stick or burn.
©2013 Nick Stellino Productions