Frittata di Cipolle

Heat 2 tbsp olive oil in a 24 cm non-stick skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook over low heat, stirring occasionally, until fully soft and golden-caramelized, about 20 min. Don't rush this — low heat and patience.

Beat the eggs with a pinch of salt, pepper, and the grated parmigiano until just combined. Don't overbeat.

Add the butter and remaining olive oil to the pan with the onions. Increase heat to medium.

Pour the egg mixture over the onions. Tilt the pan to distribute evenly.

Reduce heat to low. Cook undisturbed until the edges are set and the centre is still slightly wobbly, about 5–7 min.

Place a plate larger than the pan on top. Flip the frittata onto the plate. Slide it back into the pan, uncooked side down. Cook for 2 more min.

Slide onto a board. Serve warm or at room temperature, cut into wedges.