Onion Frittata with Olive Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 100 g parmesan, rated
- salt and pepper
- 1 medium onion (s)
- 2 tablespoon olive oil
- 200 g olives, black, without stone
- 1 tablespoon capers
- 1 clove garlic
- 0.25 ¼ lime (s), grated zest
Print Recipe
Pin Recipe Instructions
- Whisk the eggs in a bowl. Stir in the cheese and season the mixture with salt and pepper.
- Peel the onion and cut into thin rings.
- Drain the capers and olives, peel the garlic clove. Roughly chop everything with the lime zest and 1-2 tablespoon olive oil in a blender.
- Heat 1 tablespoon of olive oil in a pan and fry the onion rings until soft. Turn down the temperature and add the egg mixture. Fry until golden brown on one side, then turn and fry on the other side.
- Place the onion frittata on a plate, cut into four pieces and serve on plates with a little olive pesto.
- A mixed salad goes well with it.
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