Red Onion Frittata With Parmesan And Thyme - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 medium red onions, thinly sliced
6 large eggs
1/3 cup freshly grated parmigiano-reggiano cheese
1 teaspoon whole fresh thyme leave
salt
fresh ground black pepper

Preparation

Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
Continue cooking until the frittata is set, except for the top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
Invert the frittata onto a large platter; cut it into wedges and serve.
The frittata may also be cooled to room temperature and then cut and served.