Name: Frittata di cipolle e ruchetta (Frittata of onions and arugula)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 small bunch arugula; salt; pepper; 4 eggs; 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil, preferably from Sabina; 1 pound (500 g) green onions

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 pound (500 g) green onions
6 tablespoons (90

Method

Cut off and discard the green tops of the onions and thinly slice the white portions. Soak the onions in water to cover for 1 hour.

Drain the onions well. Put them in a skillet with the oil and cook slowly, without browning, until translucent. Add the arugula, season with salt and pepper, and let wilt for a few minutes, stirring.

Break the eggs into a bowl, season lightly with s