Frittata di
Cipolle
Italian onion frittata
Soft onions and grated Parmigiano flavor a gently cooked egg frittata, sliced into wedges for a main course or shared starter.
A golden frittata with red onionsSoft onions,
a golden slice.
Frittata di cipolle combines softened onions with beaten eggs and grated cheese. The onions lose their sharpness as they cook gently, becoming sweet and tender. Eggs hold the slices together in a flat round that can be cut into neat wedges.
It is a flexible Italian home preparation rather than a version tied here to one region. A large wedge can be a light main course, while smaller pieces suit an antipasto. This recipe keeps the stovetop method, turning the frittata once so both sides color and the middle sets.
Explore by food: Vegetables & cheese
At the table: Antipasti · Secondi.
Let’s make frittata di cipolle.
A 20 cm nonstick skillet and a plate wider than the pan make the stovetop turn manageable.
One 20 cm frittata: two main-course portions or four small starter portions.
What you’ll need
- 5 largeeggs
- 300 gred onions, peeled and thinly sliced
- 40 gParmigiano-Reggiano, finely grated
- 45 mlolive oil, divided
- 1 smallwhole fresh chili, optional
- ¼ tspfine salt
- ¼ tspblack pepper
Keep the heat gentle once the eggs are added so the bottom does not darken before the center sets. The listed yield is two main portions; cut smaller wedges when sharing as a starter.
How to make it
- 01
Beat the eggs
Beat the eggs with the cheese, salt and pepper until combined. Set aside while the onions cook.
- 02
Soften the onions
Heat 30 ml oil in a 20 cm nonstick skillet over low-medium heat. Add onions and the whole chili, if using. Cook gently for 20–25 minutes, stirring, until very soft and lightly golden. Remove and discard the chili.
- 03
Set the first side
Pour in the egg mixture, stir once to distribute the onions and level the surface. Cover and cook on low heat for 7–8 minutes, until the base is golden and the top is mostly set. Loosen the edges with a spatula.
- 04
Turn carefully
Take the pan off the heat. Cover with a flat plate wider than the pan; using oven mitts, hold it firmly and invert. Add the remaining 15 ml oil to the pan, then slide the frittata back in, cooked side up.
- 05
Finish and rest
Cook on low heat for 4–5 minutes until the center is fully set and reaches 71°C/160°F. Slide onto a clean plate, rest for 5 minutes and cut into wedges.
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