Onion and Pecorino Frittata Recipe

Ingredients

Serve 4-6

• 8 small onions, thinly sliced

• 3 tbsp extra-virgin olive oil

• 1 tbsp water

• 8 eggs

• 5 oz/150 g mature Pecorino cheese, cut into flakes

• 1 tbsp torn basil

• salt to taste

• 1 tbsp finely chopped parsley

Method:

1. Cook the onions with the oil and water in a large frying pan over medium heat for 5 minutes.

2. Beat the eggs in a medium bowl until frothy. Stir in the Pecorino, basil, and salt.

3. Pour the egg mixture into the pan and cook for 4-5 minutes, or until set on top.

4. Turn the frittata carefully and cook for 4 minutes more. It should be firm and lightly browned on both sides.

5. Sprinkle with the parsley and serve hot.