The frittata with onions and thyme is a simple but tasty side dish. The onions are cooked slowly in a pan with olive oil until they become sweet and soft. Add fresh thyme to give an aromatic note to the dish. The eggs are then beaten and mixed with the onions and thyme. The frittata is cooked until it becomes golden and slightly crispy. Perfect to serve as a side at dinner or as a main dish for a light lunch.
Cut the onions into thin rings and let them slowly soften in a pan with two tablespoons of oil and a knob of butter
When they begin to take on color add the thyme leaves, stir, then pour in the beaten eggs lightly seasoned with salt
Cook the frittata on both sides
Non-stick frying pan
Bowl
Whisk
Store in the refrigerator in an airtight container for up to 2 days
This frittata is a versatile dish that can be served either hot or cold
Italy
| Energy (kcal) | 129.64 |
| Carbohydrates (g) | 2.76 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 10.37 |
| of which Saturates (g) | 3.52 |
| Protein (g) | 6.24 |
| Fiber (g) | 0.59 |
| Sale (g) | 0.06 |
