Spring Onion Frittata

Ingredients

• 6 large eggs
• 0.5 cup Parmigiano Reggiano – finely grated
• 0.5 tsp fine salt
• 0.25 tsp black pepper – freshly ground
• 2 tbsp extra-virgin olive oil
• 8 ounces spring onions – thinly sliced
• 1 tbsp extra-virgin olive oil

Instructions

1. Crack the eggs into a medium bowl; add the Parmigiano Reggiano, fine salt, and black pepper. Whisk until the mixture is smooth and slightly frothy, 30–45 seconds.
2. Heat 2 tbsp extra-virgin olive oil in a 10-inch nonstick or well-seasoned skillet over medium-low. Add the spring onions and cook, stirring occasionally, until tender and sweet but not browned, 6–8 minutes.
3. Spread the onions evenly in the skillet and reduce the heat to low. Pour the egg mixture over the onions. Stir gently for 10–20 seconds to distribute, then smooth the surface.
4. Cook undisturbed until the edges are set and the center is mostly set with a slight wobble, 4–6 minutes, loosening the sides with a spatula as it cooks.
5. Slide the frittata onto a plate. Add 1 tbsp extra-virgin olive oil to the skillet. Invert the plate to flip the frittata back into the skillet, uncooked side down, and cook until just set and lightly golden, 1–2 minutes.
6. Slide onto a board or plate and let rest 2 minutes. Cut into wedges and serve warm or at room temperature.