Onion Frittata
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- white onions
- lard or oil
- eggs
- salt
Instructions
- Cut large white onions into half-finger ribs and soak in fresh water at least an hour, then dry well.
- Fry in lard or oil; salt lightly as they color, taking care they do not blacken.
- Pour the salted eggs over the onion and cook the frittata.