Parmesan Frittata | La Cucina Grandinetti
Adapted from Cook's Illustrated, published March 1, 1996 Makes 8 servings Ingredients - 2 tablespoon olive oil or unsalted butter - 1 small onion, chopped fine
Ingredients
- 2 tablespoon olive oil or unsalted butter
- 1 small onion, chopped fine
- 4 tablespoons minced fresh parsley leaves, basil, dill, tarragon or mint
- 2/3 cup grated Parmigiano-Reggiano
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 12 large eggs, lightly beaten
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