← Back to Search Results
Italian
Onion and Arugula Frittata

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Frittata di Cipolle e Rughetta

One day, an old friend of my mother’s from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to prepare a salad to go with our meal and asked me if I had any mild onions, such as the red or white varieties. I only had the yellow onions that I typically use for cooking, but she said it would be fine. She sliced an onion thin and soaked it in several changes of cold water, which removed the powerful juices. By the time we were ready to eat the salad, the onion was as sweet as any milder variety. I use this method often whenever I want a gentle onion flavor.

This frittata from Puglia is flavored with onion and arugula. Substitute watercress or spinach leaves if you have no arugula.

Yield: Makes 4 servings

Ingredients

  • 2 medium onions, thinly sliced
  • 3 tablespoons olive oil
  • 1 large bunch of arugula, tough stems removed, torn into bite-size pieces (about 2 cups)
  • 8 large eggs
  • ¼ cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper

Directions

1. Place the onions in a bowl with cold water to cover. Let stand 1 hour, changing the water once or twice, until the onions taste sweet. Drain and pat dry.

2. Pour the oil into a 9-inch nonstick skillet. Add the onions. Cook over medium heat, stirring occasionally, until the onions are tender and golden, about 10 minutes. Stir in the arugula until wilted, about 1 minute.

3. In a medium bowl, beat together the eggs, cheese, and salt and pepper to taste. Pour the eggs over the vegetables in the skillet and lower the heat. Cover and cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.

4. Using a spatula to help, slide the frittata onto a plate. Invert the skillet over the plate and quickly flip both the plate and skillet so that the frittata is back in the pan with the cooked side up. Cook until just set in the center, about 5 minutes more. Or, if you prefer not to flip it, slide the skillet under the broiler 3 to 5 minutes or until the eggs are set to taste.

5. Slide the frittata onto a serving dish and cut into wedges. Serve hot or at room temperature.


© 2004 Michele Scicolone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon salt per serving.

284kcal (14%)
151mg (15%)
6mg (9%)
166mcg RAE (6%)
259mg
25mg
16g
3g
1g
7g
429mg (143%)
531mg (22%)
6g (28%)
22g (34%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
nigella-express Nigella Express
by Nigella Lawson
american-masala American Masala
by Suvir Saran
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?