The onion and thyme frittata is a simple yet tasty side dish. The onions are slowly cooked in a pan with olive oil until they become sweet and soft. Adding fresh thyme gives an aromatic note to the dish. The eggs are then beaten and mixed with the onions and thyme. The frittata is cooked until it is golden and slightly crispy. Perfect to serve as a side dish at dinner or as a main dish for a light lunch.
Slice the onions into thin rings and let them flavor slowly in a pan with two tablespoons of oil and a knob of butter
When they start to color, add the thyme leaves, then pour in the beaten eggs, moderately salted
Cook the frittata on both sides
Non-stick 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) | 56.83 |
| Carbohydrates (g) | 5.64 |
| of which Sugars (g) | 5.64 |
| Fat (g) | 3.29 |
| of which Saturates (g) | 1.88 |
| Protein (g) | 1.02 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.01 |
