This Italian version of an omelette is delicious as a breakfast entrée or with a salad for dinner.
2 cups 1/8-inch-wide Vidalia onion slices
1 tablespoon plus 2 1/2 teaspoons extra-virgin
1/8 teaspoon kosher salt, plus a few
pinches to taste
5 medium to large morel mushrooms,
fresh or dried and rehydrated
according to package
6 large eggs
Freshly ground black pepper, to taste
2 tablespoons chopped flat leaf parsley
1/4 cup grated Pecorino Romano cheese
Serves 6. Per serving: 153 calories, 11 g fat (3 g saturated), 5 g carbohydrates, 9 g protein, 0.7 g fiber, 240 mg sodium (10% Daily Value).
1. Preheat oven to 325°F. In a bowl, toss onion slices with 2 teaspoons extravirgin olive oil and 1/8 teaspoon salt. Spread onions on a baking sheet. Bake, stirring once or twice, until onions are golden, with brown tips, about 30 minutes.
2. Heat a small skillet over medium heat and add 1/2 teaspoon extra-virgin olive oil. Rinse morels thoroughly and pat dry. Remove tough ends of stems and slice morels lengthwise, 1/8-inch-thick. Sauté for 10 minutes, until fork-tender. Toss with a pinch of salt and place on a paper towel.
3. Remove onions from the oven when they’re finished and turn on the broiler.
4. Break eggs into a bowl and beat with a pinch of salt and a few grindings of pepper until whites and yolks are well combined. Add remaining 1 tablespoon oil to a 10-inch ovenproof skillet over medium heat and coat the bottom of the pan thoroughly, reduce the heat to low, and pour in eggs. When the frittata edges begin to lighten in color and set, add onion. Cook for a minute or two longer until eggs are fully set on the bottom but still runny on top. Add morels, parsley, and cheese, and set under the broiler to finish. Remove from broiler as soon as frittata is fully set, before it begins to brown.
5. Cut the frittata into 6 wedges, and serve.