Name: Frittata di Cipolle (Onion Frittata)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 large eggs; 2 large yellow onions, thinly sliced; 3 tbsp olive oil; 2 tbsp whole milk; 1/4 cup grated Parmigiano Reggiano; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

A rustic Italian dish at its finest, Frittata di Cipolle combines golden caramelized onions with eggs and Parmigiano Reggiano for a comforting, protein-rich meal. I love how this one-pan wonder delivers bold flavor with minimal effort. Whether I’m making breakfast, brunch, lunch, or even a light dinner, this onion frittata always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

2 large yellow onions, thinly sliced

3 tbsp olive oil

2 tbsp whole milk

1/4 cup grated Parmigiano Reggiano

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Directions

I start by heating olive oil in a non-stick or cast iron skillet over medium-low heat.

I add the sliced onions and let them cook slowly, stirring occasionally for about 15–20 minutes, until they’re deeply golden and caramelized.

While the onions cook, I whisk the eggs with milk, Parmigiano Reggiano, salt, and pepper in a large bowl until smooth.

Once the onions are ready, I spread them evenly across the skillet.

I pour the egg mixture over the onions and gently tilt the pan to make sure everything is evenly distributed.

I let it cook on medium-low heat, undisturbed, for about 8–10 minutes until the edges are set and the center is still just a bit soft.

To finish, I either carefully flip the frittata to cook the other side for 2–3 minutes or place the skillet under a preheated broiler for the same amount of time until it’s set and lightly golden on top.

I let it cool slightly before slicing and sometimes garnish with chopped parsley for a fresh touch.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Estimated calories: ~220 kcal per serving

Variations

I often change it up depending on what I have in the kitchen. Sometimes I add crumbled goat cheese or feta for extra tang. For more veggies, I’ve stirred in thinly sliced zucchini or spinach just before adding the eggs. If I want a richer flavor, I use a splash of cream instead of milk. And while it’s traditionally meatless, pancetta or prosciutto also work beautifully with the caramelized onions.

Storage/Reheating

I store any leftover frittata in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I use the oven or a skillet on low heat to preserve its texture—microwaving works too but tends to make it a bit rubbery. It also tastes great cold or at room temperature, which makes it perfect for meal prepping or a packed lunch.

FAQs

How do I keep the frittata from sticking to the pan?

I use a well-seasoned cast iron skillet or a good non-stick pan with enough olive oil to coat the bottom. Low heat and patience during cooking also help prevent sticking.

Can I bake this frittata instead of cooking it on the stove?

Yes, I sometimes bake it at 350°F (175°C) for 20–25 minutes, or until the center is fully set. Just make sure to use an oven-safe skillet or transfer the mixture to a baking dish.

What type of onions work best?

I prefer yellow onions because they caramelize beautifully and develop a sweet, rich flavor, but white or red onions also work in a pinch.

Can I freeze onion frittata?

Yes, I slice and wrap individual portions tightly, then freeze them for up to 2 months. I reheat from frozen in the oven at 325°F (160°C) until warmed through.

Why is my frittata watery?

This usually happens if I don’t cook the onions long enough or if there’s too much moisture in the eggs or added vegetables. I make sure everything is well-cooked and drained before mixing.

Conclusion

Frittata di Cipolle is a humble yet flavorful dish that brings the essence of Italian cooking to my kitchen—simple ingredients, slow cooking, and rich taste. I turn to this recipe whenever I want something hearty yet elegant, and it never disappoints. Whether served warm or cold, morning or evening, it’s a timeless favorite in my home.

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