Go Back

Onion Frittata

Wednesday, February 17, 2016


Courtesy of Donatella Salvadori

8 organic eggs
2 large yellow onions, sliced
1/3 cup milk
Salt to taste
4 Tbsp extra virgin olive oil

In a large frying pan fry the onions in olive oil until lightly brown.  In a bowl whisk the eggs with salt and milk until completely blended.  Pour the egg into the pan and cook until the top part is almost firm, stirring constantly.  Flip the frittata over by using a dinner plate, and cook it on the other side.  Serve it hot or at room temperature.

Makes 4


Go Back

Go Back


bbq almonds cream cheese shallots baby bok choy gazpacho celebration scallions fraiche Kale pesto Spread pudding almond milk Drinks vanilla wafers remoulade lemon grass polenta tomato corn pie chocolate sausage absinthe peppers bok choy arugula Farmers' Market beer sandwich Swiss Chard fondue bread pudding pine nuts carrots stuffing plums flank steak Butternut chipotle turnips casserole verde yogurt strawberries Side chilies paste buttermilk strata cantaloupe sweet potato crepes frittata jack cheese celery root tart bulgar wheat Salad reggiano onion conserve turnip pecans pears butter asparagus bacon jack caesar berry onions biscuits muffins baguette Squash vinaigrette artichoke latkes spiced winter squash bell pepper flank Rice wine vinegar snow peas green beans Red Onion sandwiches peas buckwheat roasted Tomatillos goat Cheese chili peppers blue cheese chili pancake swiss bloody mary pumpkin mint spelt Beans shelling daisy maple syrup Leek bean bosc curry zucchini hickory steak shrunken heads pork chop fennel seeds garlic radish oats Salsa compote melon olives Apple egg noodles white beans prosciutto gruyere beef vegetable wheat flour mushroom scapes bayeldi gin pineapple Vegan Cranberry Beans maple sour cream tostadas parmigiano walnut oil sauce watercress pie cockaigne eggs cream tomato juice sweet anise kohlrabi wrap carrot tops cheese tortillas beets peach honey meatballs couscous shiitake coeur heavy whipping cream Potato celery hearts Spinach beet greens imam cointreau autumn chimmichurri wasabi Bread jam ramps chimichurri Eggplant Jerusalem artichoke parmesan slaw pecan tomatoe apples lettuce gratin potatoes kirsch knots thai shitake cornmeal vegetarian dijon Greens creme tomato leeks walnuts mustard greens currants cranberry dill plum Soup yellow onion cucumber Recipes beet sesame radishes Dressing poblano hazelnuts kluski celeriac barley pasta chives rouille coriander dilly pickled habanero kalamata collins anchovy Poblano Chili Corn green pepper Cider cauliflower bulgar chiles egg blueberry sour tenderloin sunchokes chicken strawberry coconut milk fritters pork capers syrup carrot top bruschetta Tomatoes mushrooms fennel plum tomatoes carrot fronds feta cake basil pepper nectarine sherry crisp fritter gouda gorgonzola okra cilantro panzanella spring Chevre rhubarb chicken dinner salad Shitake Mushrooms brown sugar fennel bulb coeur a la creme tuscan chorizo