SERVES 4-6 PREPARATION: 5 MIN COOKING: 25 MIN
15ml (1T) olive oil
3 onions, sliced
5ml (1t) balsamic vinegar pinch of sugar salt and black pepper handful basil, torn peppers and green beans
125ml (½c) cream
50g buffalo mozzarella, torn handful fresh parsley, chopped
Preheat the oven grill.
1 Heat the olive oil in an ovenproof pan over medium heat. Add the onions and cook for about 5 minutes, stirring occasionally. Stir through the vinegar, sugar, salt, pepper and basil. If using, add the peppers and green beans.
2 Whisk together the eggs and cream and pour into the pan over the onion mixture. Stir gently with a spatula.
3 Cook over low heat for about 10 minutes. Scatter the mozzarella cheese over before the top sets. Continue cooking for another 5 minutes.
4 Put the ovenproof pan under the grill for 5 minutes or until golden and set. Top with the chopped parsley, if using. Slice the frittata and serve warm.