Onion Frittata

Instructions

1. First, grab yourself a nice, reliable non-stick skillet. You’ll need about a 10-inch one, dear. That should do nicely for this frittata.
2. Start by slicing those onions thin. No need to rush; take your time and get them nice and even.
3. Place your skillet on the stove over medium heat. Add the olive oil and let it warm up nicely.
4. Toss in the sliced onions. Stir them occasionally, and give them about 10 minutes to turn a lovely golden brown.
5. While the onions are cooking, get a bowl and crack in those eggs, would you? Beat them gently with a fork or whisk. You don’t need anything fancy.
6. Add the Parmesan cheese into your eggs, with a good pinch of salt and pepper. Give it all a good mix.
7. Once your onions are ready, make sure the heat is on low and pour the egg mixture over the onions. You don’t want the eggs to start cooking too fast.
8. Let it cook slowly for about 8-10 minutes. You’ll want the edges to set nicely, but the top will still be a little runny. That’s how you know we’re on the right track.
9. Now, preheat your broiler or if you prefer, your oven set to 350°F to finish off the top. Pop the skillet under for a couple of minutes until the eggs are set and slightly golden on top. Keep an eye on it.
10. Remove from the oven, and give it a moment to settle. You can sprinkle some fresh parsley if you have it on hand.
11. Slice your frittata into wedges and serve warm. Bask in the simple pleasures of homemade goodness.