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Golden onion frittata is a versatile vegetarian Italian egg dish. This high protein mediterranean family meal is a fresh, quick dinner ideal for a 1200 calorie or intermittent fasting plan.
Slice the onions thinly. Heat a 10-inch nonstick skillet over medium-low and add the olive oil.
Add the sliced onions to the pan with a pinch of salt. Cook gently for 12–15 minutes, stirring often, until the onions are completely soft and just golden—not browned.
While the onions cook, whisk together the eggs, Parmesan, remaining salt, and black pepper in a large bowl until well mixed and frothy.
Increase the skillet heat to medium, then spread the cooked onions out evenly. Pour the egg mixture over the onions, tilting the pan so it spreads evenly.
Let the frittata cook undisturbed over medium-low heat for about 7 minutes until the edges set but the top is still slightly runny.
Run a spatula around the edge to loosen, then cover with a lid and cook for 2 more minutes to gently set the top, or alternatively, broil in the oven for 1–2 minutes until just set.
Slide the frittata onto a plate, garnish with fresh parsley if desired, and let rest for 2 minutes before slicing and serving warm or at room temperature.
