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Frittata di cipolle

(Omelette with onions)

Take 1/2 kilo of red onions and chop them very finely, put them in a pan with olive oil and make them brown over a low fire; at this moment add 5 eggs beaten with Parmesan cheese, salt and a pinch of pepper. Mix very well with a fork during the cooking, which has to be made over a low fire to avoid the onions to stick. When the omelette will get a good colour, pour it on a dish or on a lid and then put it again in the pan in order to cook also the other side.

Remember to add some more olive oil before cooking the other side of the omelette.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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