Name: Frittata di Cipolle (Onion Frittata)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 large eggs; 2 large yellow onions, thinly sliced; 3 tbsp olive oil; 2 tbsp whole milk; 1/4 cup grated Parmigiano Reggiano; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

Why You’ll Love Frittata di Cipolle (Onion Frittata) Recipe

Simple ingredients: Requires just a few everyday items.
Versatile: Ideal for any meal of the day.
Flavor-packed: Sweet, slow-cooked onions add deep flavor.
Healthy: High in protein, gluten-free, and low in carbs.
Quick and easy: Ready in under 40 minutes with minimal prep.
Make-ahead friendly: Tastes just as good warm or cold.
One-pan dish: Less cleanup and more convenience.
Authentic Italian: Brings traditional rustic charm to your kitchen.
Customizable: Great base for adding other vegetables or herbs.
Vegetarian-friendly: Completely meat-free yet filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
2 large yellow onions, thinly sliced
3 tbsp olive oil
2 tbsp whole milk
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Directions

Heat the olive oil in a non-stick or cast iron skillet over medium-low heat.
Add the sliced onions and cook slowly, stirring occasionally, for about 15–20 minutes until deeply golden and caramelized.
In a large bowl, whisk the eggs with milk, Parmigiano Reggiano, salt, and pepper until well combined.
Once the onions are caramelized, spread them evenly in the skillet.
Pour the egg mixture over the onions and tilt the pan to distribute evenly.
Cook on medium-low heat without stirring for about 8–10 minutes, or until the edges are set and the center is just slightly runny.
To finish, either flip the frittata carefully to cook the top side for another 2–3 minutes, or place the skillet under a preheated broiler for 2–3 minutes until fully set and lightly golden.
Let cool slightly before slicing. Garnish with fresh parsley if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: ~220 kcal

Variations

Cheese swaps: Use Pecorino Romano, mozzarella, or goat cheese instead of Parmigiano Reggiano.
Add veggies: Sautéed bell peppers, spinach, or zucchini blend well with the onions.
Herbaceous twist: Add thyme, basil, or oregano for extra flavor.
Meaty version: Include pancetta, prosciutto, or cooked sausage.
Dairy-free: Omit the milk and cheese; it’ll still taste great.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Mini frittatas: Pour the mixture into muffin tins and bake for 15–18 minutes.
Baked method: Transfer to an oven-safe dish and bake at 375°F (190°C) for 20–25 minutes.
More eggs: Use 8 eggs for a thicker frittata, adjusting cooking time.
Crusty option: Serve over toasted bread or in a sandwich for a more filling meal.

Storage/Reheating

Storage:
Let the frittata cool completely before storing. Keep in an airtight container in the refrigerator for up to 3–4 days.

Reheating:
Reheat slices in a skillet over low heat, in the oven at 300°F (150°C), or in the microwave for 30–60 seconds. It can also be enjoyed cold or at room temperature.

FAQs

What’s the best type of onion for a frittata di cipolle?

Yellow onions are ideal due to their balance of sweetness and savoriness when caramelized.

Can I use red onions instead?

Yes, red onions offer a slightly sweeter and deeper flavor, making a great alternative.

Do I have to caramelize the onions fully?

For the best flavor, yes. Proper caramelization enhances the richness and depth of the dish.

Can I bake the entire frittata instead of cooking on the stovetop?

Absolutely. After sautéing the onions, transfer everything to an oven-safe dish and bake at 375°F (190°C) for 20–25 minutes.

Is this recipe freezer-friendly?

Yes, you can freeze it in individual slices wrapped in foil or plastic wrap. Thaw overnight before reheating.

Can I make this ahead of time?

Yes, it keeps well in the fridge and can be reheated or served cold for convenience.

What’s the best pan to use for this recipe?

A non-stick or well-seasoned cast iron skillet works best for even cooking and easy flipping.

How do I flip the frittata without breaking it?

Use a wide spatula or invert it onto a plate and then slide it back into the pan. Or use the broiler method for no-flip cooking.

Can I make this without cheese?

Yes, it will still be delicious without cheese, though the Parmigiano Reggiano adds richness and flavor.

Is this dish keto or low-carb?

Yes, it’s naturally low in carbohydrates and suitable for keto diets.

Conclusion

Frittata di Cipolle is a beautifully simple dish that captures the essence of rustic Italian cooking. With just a handful of ingredients and one skillet, you can create a meal that’s satisfying, flavorful, and versatile. Whether you enjoy it warm for brunch or cold for a light lunch, this onion frittata is sure to become a staple in your kitchen.