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Fresh Onion Frittata Recipe

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Ingredients

Cost per recipe $4.44 view details

Directions

  1. Peel and clean the cipolotti onions, removing the tougher outer layer. Chop the onions and saute in butter (on low heat) with pinch of salt and pepper. Add in wine, be careful not to brown onions. Let alcohol evaporate, add in 2 tablespoons of water and cover, cook this way over medium low heat til onion has become transparent.
  2. Place ricotta, eggs, milk, grated cheese, nutmeg in a bowl and whisk together with a wire whisk. Pour into non stick and /or buttered, round casserole dish. Preheat oven to 400 degrees. Place in oven for 20 minutes or until firm and brown on top.
  3. Serve with a dry, chilled white wine like Trebbiano D'Abruzzo. As the Italians say, this wine and the frittata make the perfect marriage, the hint of sweetness of the frittata and the acidity of the Trebbiano wine.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1233g
Calories 1487  
Calories from Fat 857 58%
Total Fat 95.84g 120%
Saturated Fat 46.64g 187%
Trans Fat 0.0g  
Cholesterol 2027mg 676%
Sodium 1237mg 52%
Potassium 1582mg 45%
Total Carbs 49.14g 13%
Dietary Fiber 5.0g 17%
Sugars 24.0g 16%
Protein 88.55g 142%
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