A delightful and easy-to-make frittata featuring a medley of onions and fresh herbs, perfect for any meal of the day.
Peel and thinly slice the yellow and red onions.
Slicing the onions thinly ensures they cook evenly and caramelize nicely.
Heat the olive oil in a skillet over medium heat. Add the onions and sauté until softened and slightly golden.
Stir occasionally to prevent the onions from burning.
Chop the parsley, chives, and basil leaves finely.
Use a sharp knife to preserve the herbs' freshness and aroma.
In a mixing bowl, whisk the eggs with a pinch of salt and pepper.
Whisking the eggs thoroughly adds air, making the frittata fluffier.
Add the herbs to the skillet with the onions and stir to combine. Spread the mixture evenly in the skillet.
Ensure the mixture is evenly distributed for consistent cooking.
Pour the whisked eggs over the onion and herb mixture. Lower the heat and cook until the eggs are set on top, about 10 minutes.
Cover the skillet with a lid to help the eggs cook evenly.
Place a plate over the skillet and carefully flip the frittata onto the plate. Slide it back into the skillet to cook the other side for 2-3 minutes.
Use a large plate to make flipping easier and safer.
Slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.
Garnish with additional fresh herbs for a vibrant presentation.
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