A lighter and even easier version of Italian Frittata since it doesn’t have to be turned in the pan. It is flavoured with Pecorino Romano cheese and oregano. Also perfect to stuff a sandwich.
Serves 3-4, Preparation time 10 mins, Cooking time 40 mins
- Medium-size Eggs, 6
- Medium-size white onions, 2
- Extra Virgin Olive Oil, 2 tablespoons
- a drop of water
- salt and pepper, a teaspoon
- Grated Pecorino Romano cheese, 2 tbsp
- Dried oregano, 1 teaspoon
Finely chop the onions into rings, rinse and dry them. Heat two tablespoons of EVOO in a pan, add the onion rings, add a drop of water, stir and cook over low heat covering with a lid for at least 10 minutes or until soft.
Meanwhile beat the eggs in a bowl and add the grated Pecorino cheese, salt, pepper and oregano, stir everything.
As soon as the onions are ready, let them cool for a few minutes, then add them to the bowl with the eggs and stir.
Line an oven dish with baking paper or grease both bottom and edges with a little oil.
Pour in the mixture, bake to 200 C for about 25-30 minutes, always taking into account that each oven is different from another.
In any case, to verify if it is cooked, do the stick test: if you put it in the frittata and it is dry, it’s ready.