Frittata With Onions
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Loading..."Frittata" in Italian, "Omelette" in French, "Tortilla" in Spanish, "Temagoyaki" in Japanese: beaten eggs, mixed with other ingredients and fried! I love frittata with vegetables and I have done many experiments to make it soft and juicy. This is the best one thanks to the use of the beaten egg whites: try it to believe it.
Ingredients
- 2 large golden onions
- 4 egg yolks
- 6 egg whites
- 80gr Parmigiano Reggiano
- Parsley
- Salt & Pepper
Instructions
Half an hour before starting to cook, slice the onions very finely and put them in water with 1 tablespoon of white wine vinegar
Break the eggs and divide the yolks and egg whites into 2 separate containers. Add the Parmesan cheese and the onions very, very well squeezed to the yolks. Complete with salt, pepper and parsley
Turn on the oven at 180g / 350F and prepare the bain marie by placing the container in which you want to cook the omelette (I use a rectangular silicone cake pan) in an oven pan. Fill the pan with water so that the container is half submerged.
Beat the egg whites until stiff, with a pinch of salt, using the whisk at maximum speed, you will need about 10 minutes. Add the whipped egg whites to the mixture of yolks and onions and mix the minimum necessary, always from the bottom upwards, in order not to disassemble the mixture.
Pour everything into the container and put in the oven for about 20 minutes. The omelette must be soft and not overcooked.
Notes
Frittata is a super traditional recipe, with this version I have tried to make it lighter from a dietetic point of view, avoiding oil or butter and using less yolks and more egg whites. Moreover the beaten egg withes and the cooking into the oven make the final texture more similar to a soufflé
ItaliancookingTIPS!
Frittata with Onions involves whipped egg whites: a little more work,
but it’s worth it. It is a method that I often use because the presence of the egg is lighter and does not cover the taste of the other ingredients.
ItaliancookingTIPS!
I always let the onions rest in slightly acidulated water
for at least half an hour before using, they become more digestible
and with a more delicate taste
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