Onion Frittata

Method

1. Slice the onions as thinly as possible.
2. In a pan, melt a little butter with a little oil. Add the onions and a pinch of salt. Cook over low heat for about 20 minutes until soft and wilted.
3. Taste and adjust salt.
4. In a bowl, beat the eggs. Add grated Parmesan, salt, and pepper (generous amount to taste). Mix.
5. Heat a drizzle of oil in a non-stick pan.
6. Add the cooked onions to the eggs and mix well.
7. Pour the mixture into the hot pan. Lower the heat, cover, and cook until the bottom is golden and the top is still slightly soft.
8. Flip the frittata (using a lid or plate) and cook the other side for 2-3 minutes over low heat.
9. Unmold the frittata onto a plate and serve warm or at room temperature.