Onion and Herb frittata
A simple and fast high-protein vegetarian dish, light and tasty, which can be enjoyed hot or cold.
Servings 4 people
Ingredients
- 2 medium golden onions
- a bunch of fresh herbs of your choice such as chives, basil, sage, thyme, parsley or tarragon
- 1 tbsp olive oil
- 4 large eggs
- salt and pepper
Instructions
- Slice the onions and finely chop the herbs.
- Heat olive oil in a 10-inch non-stick pan over high heat.
- Add the onions; cook and stir for about 3 minutes. Cover the pan and continue cooking until the onions are soft, about 5 minutes more.
- In the meantime, whisk the eggs in a small bowl and add the herbs, salt, and pepper. Add the mixture to the pan and adjust the heat to medium-low.
- (If you are using a cast-iron skillet, transfer the pan to a preheated oven and bake at 425°F for 8-10 minutes, otherwise proceed as follows).
- Replace the lid and cook for about 5 minutes, until the bottom is slightly browned and the liquid has evaporated.
- Place the lid or a large plate over the pan and flip the frittata; then slide it back into the pan and cook 1-2 more minutes on high heat to brown the other side.
- Serve at room temperature with a green salad or side of vegetables. It can be cooked in advance and stored in your fridge for up to 3 days.
Notes
Cheese is a great addition to any frittata, so after you lightly beat your eggs feel free to add to the mixture some parmesan cheese, or feta to it. it will make it softer and upgrade it to the next level:)