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Photo by: Joseph De Leo
One day, an old friend of my mother’s from Palermo in Sicily came to visit. We knew her as Zia Millie, though she was not really an aunt. She offered to prepare a salad to go with our meal and asked me if I had any mild onions, such as the red or white varieties. I only had the yellow onions that I typically use for cooking, but she said it would be fine. She sliced an onion thin and soaked it in several changes of cold water, which removed the powerful juices. By the time we were ready to eat the salad, the onion was as sweet as any milder variety. I use this method often whenever I want a gentle onion flavor.
This frittata from Puglia is flavored with onion and arugula. Substitute watercress or spinach leaves if you have no arugula.
1. Place the onions in a bowl with cold water to cover. Let stand 1 hour, changing the water once or twice, until the onions taste sweet. Drain and pat dry.
2. Pour the oil into a 9-inch nonstick skillet. Add the onions. Cook over medium heat, stirring occasionally, until the onions are tender and golden, about 10 minutes. Stir in the arugula until wilted, about 1 minute.
3. In a medium bowl, beat together the eggs, cheese, and salt and pepper to taste. Pour the eggs over the vegetables in the skillet and lower the heat. Cover and cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.
4. Using a spatula to help, slide the frittata onto a plate. Invert the skillet over the plate and quickly flip both the plate and skillet so that the frittata is back in the pan with the cooked side up. Cook until just set in the center, about 5 minutes more. Or, if you prefer not to flip it, slide the skillet under the broiler 3 to 5 minutes or until the eggs are set to taste.
5. Slide the frittata onto a serving dish and cut into wedges. Serve hot or at room temperature.
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon salt per serving.
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