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Onion Frittata| The Hairy Bikers’ Recipes

18 May 2018
The Hairy Bikers Recipe

Get ready for summer with a fabulously fresh, feel-good recipe from The Hairy Bikers’ new book, Mediterranean Adventure. Today they’re sharing their ‘Onion Frittata’ recipe, and oh wow does it look delicious!

‘We cooked this in Calabria when we were filming there and we used the local Tropea onions, which were brought to Italy by the Greeks. They’re sweet, crunchy and said to be an aphrodisiac! We were told the best way to eat them was in an omelette, so that’s what we did, but we added loads of fresh herbs, too. Awesome. In the UK, use any nice, sweet red onions.’

SERVES 2–4
Ingredients

  • 2 tbsp olive oil
  • 600g red onions, thinly sliced (about 5 medium-sized ones)
  • 6 eggs
  • 50g Parmesan, finely grated
  • 3-4 tbsp finely chopped fresh herbs, such as marjoram, oregano, mint and basil
  • 15g butter

Method

1. Heat the oil in a large frying pan and add the onions. Cover and cook over a very low heat for 25–30 minutes, stirring every so often, until they have collapsed down. Turn up the heat to medium and cook for another 10 minutes until they’re lightly caramelised – keep stirring. Remove the pan from the heat.

2. In a jug, beat the eggs well, stir in the cooked onions, cheese and herbs, and season with salt and black pepper.

3. Preheat your grill to a low setting. Melt the butter in a non-stick frying pan over a medium heat. When it is foaming, turn down the heat and pour in the egg and onion mixture, making sure the onion is evenly spread. Cook the frittata for several minutes – up to 10 – until the eggs are almost set. Put the pan under the grill until the eggs are cooked, but don’t let the frittata take on too much colour.

4. Leave the frittata to cool, then run a spatula around the edge and turn it out onto a plate. Cut it into wedges and serve at room temperature.

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