Frittata di Cipolle (Onion Frittata)
By Master Chef Gianluca Deiana Abis
Frittata di Cipolle is a classic Italian dish that is simple yet packed with flavor. The frittata, a type of Italian omelette, is made by sautéing onions until they are soft and sweet, and then mixing them with eggs to create a savory, comforting dish. While the ingredients are basic, the technique is key to making this frittata truly special. It’s a versatile dish that can be served as a main course, a light meal, or even as part of a larger antipasto platter. The sweetness of the onions, paired with the rich eggs, makes for a delightful combination that captures the essence of Italian home-cooking.
History of Frittata di Cipolle
The frittata is a quintessential Italian dish, and it's believed to have originated centuries ago as a way to use up leftover ingredients. It was a dish that could be made quickly and easily, using whatever was available in the kitchen. Over time, the frittata became a popular staple in Italian cuisine, and different regions adapted it by adding various ingredients, from vegetables to meats and cheeses.
Frittata di Cipolle specifically, hails from the southern regions of Italy, where onions are a central ingredient in many traditional dishes. Onions have long been valued for their ability to add sweetness and depth to savory dishes, and when cooked slowly, they develop a rich, caramelized flavor. The frittata, made with onions, is a perfect example of how Italian cuisine elevates simple ingredients through technique and careful seasoning.
Ingredients for Frittata di Cipolle
4 large eggs
2 medium onions (preferably yellow or white onions, thinly sliced)
3 tablespoons olive oil (for sautéing)
1 tablespoon butter (optional, for extra richness)
Salt and black pepper (to taste)
Fresh parsley (finely chopped, for garnish)
Grated Parmesan (optional, for added flavor)
Fresh basil (optional, for garnish)
Instructions
Step 1: Prepare the Onions
Peel and thinly slice the onions.
Heat 2 tablespoons of olive oil and the butter (if using) in a large, non-stick skillet over medium heat.
Add the onions to the pan and sauté them, stirring occasionally, for about 15-20 minutes. Cook them until they become soft, translucent, and golden brown, allowing their natural sweetness to develop. If the onions start to brown too quickly, lower the heat to prevent burning. You want the onions to soften and caramelize gently.
Step 2: Beat the Eggs
While the onions are cooking, crack the eggs into a bowl and whisk them until well combined. Season with a pinch of salt and freshly ground black pepper. If you like, you can add some grated Parmesan to the eggs for extra richness.
Step 3: Combine Eggs with Onions
Once the onions are cooked and caramelized, remove them from the pan and set them aside.
Pour the beaten eggs into the same skillet, adding a bit more olive oil if necessary.
Quickly stir in the cooked onions, making sure they are evenly distributed throughout the eggs. Allow the frittata to cook over low to medium heat, undisturbed, for about 5-7 minutes, until the edges begin to set.
Step 4: Flip or Finish in the Oven
Once the edges of the frittata are firm but the center is still slightly runny, you can either flip it to cook the other side or finish cooking it under a broiler (in the oven) for 3-4 minutes. If flipping, place a plate over the skillet, flip the frittata over, and then slide it back into the skillet to cook the other side for another 2-3 minutes.
The frittata should be golden brown on both sides and fully cooked through, but still moist in the center.
Step 5: Serve
Once cooked, remove the frittata from the skillet and allow it to rest for a few minutes.
Garnish with fresh parsley and basil for added color and freshness. Serve hot or at room temperature, as it is delicious either way.
Chef’s Tip
For an extra flavor boost, consider adding a handful of freshly grated Parmesan or Pecorino Romano to the egg mixture before cooking. This adds depth and richness to the frittata. If you prefer a more delicate flavor, you can also sauté the onions with a touch of balsamic vinegar or a sprinkle of sugar during cooking to enhance the sweetness.
Additionally, for a more substantial version of this dish, you can add some diced potatoes or other vegetables, like spinach, to the frittata before cooking the eggs.
Enjoy the Simplicity
Frittata di Cipolle is a perfect example of Italian culinary ingenuity: transforming humble ingredients into a dish that is simple, flavorful, and satisfying. Whether enjoyed as a light meal or part of a larger Italian feast, this frittata captures the essence of Italian home cooking. With its balance of sweetness from the caramelized onions and richness from the eggs, it’s a dish that can be enjoyed by anyone who appreciates fresh, simple food at its finest.
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