Tina (Sorrentino) Tuer, Napoli
Here is what we call the basic frittata. Frittatas and omelettes differ in a few ways. Frittatas always contain an optional ingredient that is normally combined with the beaten mixture while still raw. It is cooked over low heat, more slowly than an omelette until the bottom is set but the top is slightly runny. A frittata is not folded over as is an omelette, but is either turned over or finished off in an oven or under a broiler. Frittatas are normally divided into slices that may be served cold or hot alongside a salad or fresh bread. You can add so many different things while cooking the onions and before adding the eggs; experiment with sausage, prosciutto, asparagus or anything else that you like.
(Yield: 4 servings)
6 eggs
2 tablespoons extra-virgin olive oil
½ cup onions (diced or sliced)
½ teaspoon salt and pepper
1. Warm oil in ovenproof skillet over low heat. Sauté onions until translucent.
2.Meanwhile, whisk eggs with salt and pepper.
3.Add eggs to skillet, making sure they are evenly spread, and cook until bottom is set and golden and top is still slightly runny.
4.Remove skillet from heat and place in oven preheated to 350°F. Bake until set and golden.*
Once set, allow to rest a few minutes, then cut into wedges and serve.
*Or put in oven under broiler for 5 to 7 minutes until set and golden. Make sure to use a pan that is oven/broiler safe.