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Ingredientes
- 10 eggs
- ½ cup parmigiana-reggiana grated
- 8 ounces ricotta cheese
- 3 fresh onions
- ½ cup milk
- ½ cup dry white wine
- pinch of salt and pepper
- pinch of nutmeg
- 2 tablespoons of butter
Direcciones
- Peel and clean the cipolotti onions, removing the tougher outer layer. Chop the onions and saute in butter (on low heat) with pinch of salt and pepper. Add in wine, be careful not to brown onions. Let alcohol evaporate, add in 2 tablespoons of water and cover, cook this way over medium low heat til onion has become transparent.
- Place ricotta, eggs, milk, grated cheese, nutmeg in a bowl and whisk together with a wire whisk. Pour into non stick and /or buttered, round casserole dish. Preheat oven to 400 degrees. Place in oven for 20 minutes or until firm and brown on top.
- Serve with a dry, chilled white wine like Trebbiano D'Abruzzo. As the Italians say, this wine and the frittata make the perfect marriage, the hint of sweetness of the frittata and the acidity of the Trebbiano wine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1233g | |
| Calories 1487 | |
| Calories from Fat 857 | 58% |
| Total Fat 95.84g | 120% |
| Saturated Fat 46.64g | 187% |
| Trans Fat 0.0g | |
| Cholesterol 2027mg | 676% |
| Sodium 1237mg | 52% |
| Potassium 1582mg | 45% |
| Total Carbs 49.14g | 13% |
| Dietary Fiber 5.0g | 17% |
| Sugars 24.0g | 16% |
| Protein 88.55g | 142% |
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