Gallo Roman Frittata

Name: Gallo Roman Frittata
Cuisine: French
Ingredients: 3 large yellow onions, sliced; Salt; Pepper from the mill; Balsamic vinegar of your choice; 1 or 2 anchovy fillets, finely mashed or to your personal taste; 2 small cloves garlic, finely chopped; 8 large eggs from vegetarian hens; 8 large eggs from vegetarian hens; 2 tablespoons unsalted butter or olive oil; 2 tablespoons unsalted butter or olive oil; ½ teaspoon grated lemon rind; 2 tablespoons chopped fresh parsley leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The flavoring of this frittata, the Italian gremolata, appears every so often in dishes of old, predominantly Gallo Roman parts of France, especially in some dishes of the Lyon area and surrounding countryside. You will need a 10-inch nonstick pan.

Ingredients

3 large yellow onions, sliced
Salt
Pepper from the mill
2 tablespoons unsalted

Europe
Italy
France
Fish course
Starter
Gluten-free
Pescatarian
Lyon

Method

Toss the onions with salt and pepper. Heat the butter in the pan until foamy, then add the onions and toss them well in the butter over medium heat, uncovered, until they start to brown. Cover the pan for a few minutes until the onions have softened. Remove the lid and continue to toss the onions occasionally until golden. Blend in the parsley, lemon rind, garlic, and anchovy.

Beat the