Cipollata

Eggs from the chickens, olives from the trees, and onions from the earth: a classic dinner in the Tuscan and Umbrian countryside is made with three ingredients that are almost always on hand. The onions are sautéed slowly in oil until they have lost all their pungency and become sweet and creamy. You may serve this immediately or let it cool to room temperature and make the frittata portable—it’s perfect picnic food—by folding it inside two slices of bread.