Onion Frittata

Method

1. Slice the onions into medium-thick rings; wet the knife blade with water or vinegar to prevent tears.
2. Heat a little olive oil in a pan over high heat. Add the onions, salt and pepper, and sauté for about 1 minute, until just softened but still crunchy. Remove from heat and let cool slightly.
3. In a bowl, crack each egg separately (to check for shell fragments) then combine. Add chopped parsley, a pinch of salt, pepper, and grated Parmesan. Mix well.
4. Add the cooled onions to the egg mixture and stir to combine evenly.
5. In the same pan, add a drizzle of olive oil over low heat. Pour the egg-onion mixture into the pan, spreading it gently and evenly.
6. Cover the pan and cook on low heat for 7–8 minutes, until the bottom is golden and the top is set.
7. Check that the frittata is detached from the pan bottom. Flip it using a plate or by tossing it in the pan, then cook the other side for 1–2 minutes.
8. Slide onto a plate and serve warm or at room temperature.