Onion Omelette

Cut the white onions into thin, even slices, so they can gently stew evenly. Keep the slices thin enough to soften without browning; the dish should retain its delicate flavor and not darken.

Transfer the onions to a skillet A large pan, preferably nonstick, with a little butter or oil, a pinch of salt, and a little water. Cook over very low heat, stirring when necessary. If the pan dries out before the onions are tender, add more water in small amounts.

Continue cooking until the onions are soft, wilted, and almost completely dry. Don't let them fry or brown too much: the right result is a tender, moist consistency, but without any free water in the pan. skilletThen transfer them to a bowl and set aside.

Break the eggs into a bowl and beat them with a pinch of salt and the Parmigiano Reggiano grated. Mix until you get a mixture Smooth, with no visible lumps of cheese. Adjust the pepper according to the seasoning required for the recipe.

Heat it well skillet and grease it with a little oil. Pour about two-thirds of the mixture of eggs and let it set over a low heat. The base should be firm enough to hold the filling, while still remaining soft and not completely dry on the surface.

Add the well-drained onions and distribute them evenly over the surface of the egg base. Avoid transferring any remaining liquid to the bowl: a dry filling allows the frittata to maintain its compact structure and cook evenly.

Pour the remaining egg mixture over the onions, spreading it evenly. Continue cooking until the outside begins to set and the filling is contained between the layers. Work gently, as the frittata should remain soft on the inside.

Using a spatula, roll the frittata as it cooks, using gradual movements. Turn it several times to cook the outside evenly, without browning it too much. Finish when the outside is well-cooked and firm, while the inside retains a soft texture.