Serves 6 as a first course or as part of an antipasto.
• 1 yellow onion
• 1 red onion
• 3 Tbs. olive oil
• ½ cup chopped fresh parsley
• ⅓ cup snipped chives
• ¼ tsp. dried basil or 2 tsp. fresh
• 6 eggs
• salt and pepper to taste
1. Peel and coarsely chop the onions. Heat the olive oil in a large skillet and sauté the onions in it until they just begin to color. Add the parsley, chives, and basil, and sauté a few minutes more, stirring often.
2. Beat the eggs lightly with a little salt and pepper.
3. Give the onions and herbs one more stir, then distribute them more or less evenly in the skillet and carefully pour the eggs over them. Lower the heat as much as possible, cover the pan, and cook until the eggs are barely firm on top; this should take 10 to 15 minutes on very low heat.
4. Turn a large plate upside down over the skillet like a lid and overturn the skillet quickly, dropping the frittata onto the plate. Then slide the frittata back into the skillet and brown the other side for a few minutes.
5. Turn the frittata out onto a serving plate and, just before serving, cut it into wedges. It may be eaten hot, cool, or, best of all, at room temperature.
