Frittata is a classic of Italian cuisine, and when it’s made with staple ingredients like onions it becomes the perfect life-saver for a quick and easy dinner – even if the fridge is empty. This Frittata is delicious even cold, and will make for an excellent meal if paired with a glass of wine or an ice-cold beer.

The Italian Frittata is sometimes also used as a sandwich filling, perfect for a pic-nic or a lunch on the go. The famous frittata di maccheroni, made with leftover pasta from the previous meal, is considered to be a street food and is sold as such in the streets of Naples and Rome alike.

Serves: 4 | Preparation time: 5 mins | Cooking time: 20-25 mins

  • Eggs: 8
  • White onions: 5
  • Water: 150 ml
  • Parmesan, grated: 2 tbsp
  • Nutmeg: to taste
  • Extra virgin olive oil: 4 tbsp
  • Salt and pepper: to taste


Peel the onions and cut them into rings or small pieces. Heat up 3 tbsp of oil in a pan and add the onions; leave them to cook for some minutes, then add the water to prevent them from burning. Add a pinch of salt, cover with a lid and continue cooking on medium heat until the onions are soft.

Whisk the eggs in a fairly large bowl, add the Parmesan, some salt and pepper, a pinch of grated nutmeg and mix well. As soon as the onions are ready, let them cool a little, then add them to the eggs. Stir thoroughly and pour the mixture back in the pan, with the remaining tablespoon of oil. Distribute the eggs mixture evenly and cook on medium heat.

The frittata will be almost ready when its edges start to come off the pan. You can verify whether the frittata is cooked through by gently lifting the edges with a kitchen spatula.

Turn the frittata to make it cook on both sides. You can use the lid or a wide plate to help you turning the frittata without breaking it: place the plate on top of the pan, covering it like a lid, then turn the pan over whilst keeping the plate firm. Put the pan back on the fire and let the frittata slid from the plate to the pan.

Let the frittata cook for another 5 minutes, carefully pressing down the centre with the spatula to make sure it cooks evenly.

The frittata is ready to be served, either warm or cold.

Tip: Did you know? The difference between a frittata and an omelette is that the frittata must be turned and cooked on both sides.

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