Tuscan Herb and Caramelized Onion Frittata — Frittata di Erbe e Cipolla Toscana
A Tuscan herb frittata of eggs whisked with mixed fresh herbs, slowly caramelised onion, and parmigiano cheese, baked in a heavy pan until the surface is set but the centre stays creamy, eaten warm or at room temperature with crusty bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely slice 240g yellow onion. Finely chop 4 tbsp flat-leaf parsley, 2 tbsp fresh chives, 2 tbsp fresh basil, and 2 tsp fresh marjoram. Grate 40g parmigiano reggiano. Whisk 6 eggs with parsley, chives, basil, marjoram, parmigiano, 1/2 tsp salt, and 1/2 tsp pepper until just combined. Toast 120g Tuscan bread.
Saute
Heat 1/4 cup olive oil in a 25cm heavy pan over medium-low heat 1 minute. Add sliced onion and a pinch of salt. Cook 12 to 13 minutes, stirring every 3 minutes, until very soft, sweet, and pale gold without browning.
Build
Lift caramelised onion into the egg mixture and stir gently to combine. Wipe the pan clean. Add 20g butter and 2 tbsp olive oil, heat over medium-low 1 minute until foaming.
Bake
Pour egg-onion mixture into the pan. Cook 5 to 6 minutes over medium-low without stirring until bottom and edges set. Reduce heat to very low, cover loosely with a lid, and cook 5 to 6 minutes more until the surface is just set but the centre wobbles slightly.
Rest and plate
Slide frittata onto a board, rest 2 minutes until the centre fully sets but stays creamy. Cut into wedges, plate on warm plates, scatter fresh chives, drizzle with grassy olive oil, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.