Dish

Frittata di cipolle

Italian onion frittata

Frittata di cipolle is made by sautéing onions in olive oil until they are soft and golden brown. Eggs are then beaten and poured over the onions, and the mixture is cooked until the eggs are set. The frittata is then flipped over and cooked on the other side until it is golden brown. It is typically served with a side of bread and a simple salad.

European cuisine› Mediterranean cuisine› Italian cuisine

Egg Dish

Origins and history

Frittata di cipolle has been a popular dish in Italy for centuries. It is believed to have originated in the Campania region of Italy and was traditionally served as a snack or light meal. Today, it is a staple dish in Italian cuisine and is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Frittata di cipolle, with different ingredients and cooking methods. Some recipes call for adding cheese, such as Parmesan or mozzarella, to the frittata. Others use different types of vegetables, such as peppers or zucchini. Some chefs also add herbs, such as basil or oregano, to the frittata for extra flavor.

Presentation and garnishing

The frittata should be cooked slowly over low heat to ensure that it is evenly cooked and not too dry. Garnish with fresh basil or parsley for added flavor and presentation.