Onion Frittata alla Barbieri

Method

1. Slice the onions into strips or small pieces (julienne).
2. In a pan, add a drizzle of oil and sauté the onions with salt, pepper, dried oregano, chili, and a bay leaf. Cook until soft and lightly golden. Add a splash of water or white wine if needed.
3. In a bowl, beat 4 eggs with a splash of water or cream to break the whites. Add grated Parmesan cheese and mix.
4. Let the cooked onions cool completely (do not add hot onions to the eggs).
5. Once the onions are cold, add them to the beaten eggs and mix well until evenly combined.
6. Heat the same pan with a little oil. Pour in the egg-onion mixture and spread evenly.
7. Cook over medium heat, gently stirring at the beginning (like scrambling) until the bottom sets. Let the frittata cook until it moves freely in the pan.
8. Flip the frittata using a lid or by turning it over. If needed, finish cooking in a preheated oven (optional).
9. Once flipped, place slices of provolone on top and let melt.
10. Slide the frittata onto a plate. Garnish with a fresh herb salad (mix of basil, mint, thyme, rosemary, parsley, dried oregano, marjoram, dressed with olive oil and salt) and dust with caper powder and chili (optional). Serve at room temperature.