• 6 eggs
• 3 small white onions
• 3/4 cup whole milk (you can use lowfat if you must)
• 1 heaping tablespoon flour
• 1 tablespoon grated Parmigiano
• A walnut-sized piece of butter
• Olive oil, Salt and pepper

Peel and slice the onions, and heat them in a skillet with a little oil until they wilt, without letting them brown. When they are cooked and translucent, remove them from the flames.

Lightly beat the eggs in a bowl, then slowly stir in the milk, the flour, and the cheese. Add the onions, mix well, and season everything with salt and pepper.

Heat the butter in a skillet (10 inch or so), and when it begins to crackle and brown stir in the egg mixture. Cook one side, then flip the frittata and cook the other side too (see the procedure). This can be served hot or cold and will suffice for 4, with a tossed salad and a bottle of Soave.

A printer-friendly version of this recipe.
About frittate and how to make them.
The sweet delights index
The General Recipe Index