in Italy

Omelette with onions and bacon

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Ingredients for 1 servings:

  • 3 eggs
  • 1 m.-sized onion(s)
  • 75 g pancetta or bacon, diced
  • 50 g Parmesan, freshly grated
  • 3 tbsp olive oil
  • salt and pepper
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Frittata with cipolla and pancetta

Cut the peeled onion into half rings and sauté with the bacon in olive oil until translucent. Whisk the eggs with salt, pepper, nutmeg, and Parmesan cheese, pour over the onions, and bake the frittata, covered, over moderate heat. When the surface begins to set, turn the frittata over and finish cooking. To turn, turn it out onto the lid or a large plate and slide it back into the pan. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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