Mint Frittata with Red and White Onions

Method

1. Finely chop the red onion. Place some in a bowl with the eggs and set the rest aside.
2. Chop the white (golden) onion into larger pieces.
3. To the bowl with eggs, add pepper, a pinch of salt, flakes of pecorino romano, the chopped red onion, and a few mint leaves.
4. Beat the eggs until slightly frothy.
5. In a pan, heat olive oil and add the white onion and remaining red onion. Add pepper and coarse salt.
6. Sauté until the onions are softened.
7. Grate some pecorino romano over the onions.
8. Give the eggs a final stir, add a few more mint leaves, and pour into the pan.
9. Cook over low heat without flipping until the edges are set and the center is still soft.
10. Fold the frittata in half and turn off the heat.
11. Serve immediately.