← Nouns Cooking · Italian

Ingredients

• 6 Eggs
• 500 g red or white onions, thinly sliced
• 3 tbsp extra virgin olive oil, divided
• 40 g Parmesan, grated
• 1 tsp marjoram (or a handful of chopped parsley)
• Salt
• Black pepper

Method

1. Warm 2 tbsp of the oil in a 24 cm non-stick frying pan over low heat. Add the onions and a pinch of salt, cover and cook for 15–20 min, stirring now and then, until soft, sweet and golden.
2. Beat the eggs with the Parmesan, marjoram and pepper, then stir in the warm onions.
3. Add the remaining oil to the pan over medium-low heat, pour in the eggs and cook for 8 min, until the base is set and the top is just wobbly.
4. Flip it with the help of a plate and cook the other side for 3–4 min. Serve warm or cold.

Tips

• Leftover wedges make a great sandwich filling with a few rocket leaves.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano