Onion Frittata - - Frittata con le Cipolle

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 if served as part of a meal will suffice for 4, with a tossed salad and a bottle of Soave. One can also slice it more finely and serve it as an antipasto.

A wine? White, perhaps a Sauvignon Blanc from Friuli's Collio.