Italian Open-Faced Omelet with Scallions

Frittata alle Cipolline

From Giuliano Hazan, 'Every Night Italian' (Scribner, 2000)

May 5, 2000
Web posted at: 4:22 p.m. EDT (2022 GMT)

Serves 4 to 6 people

• 16 scallions
• 1 1/2 tablespoons butter
• 1 tablespoon vegetable oil
• Salt
• Freshly ground black pepper
• 2 teaspoons finely chopped Italian flat-leaf parsley
• 4 ounces Montasio, cream Havarti, or mild Cheddar cheese
• 8 extra-large eggs

To prepare: Remove the dark green tops of the scallions (approximately the top third) and trim the root ends. Cut the scallions lengthwise in half, then crosswise into 1/2-inch pieces. Rinse well in a strainer under cold water.

Preheat the oven to 400 degrees Fahrenheit.

Put 1 tablespoon of the butter and the vegetable oil in an ovenproof 9 or 10-inch skillet, preferably nonstick. Place over medium heat and add the scallions. Season with salt and pepper and saute until they are tender and have colored lightly.

While the scallions are cooking, chop the parsley and grate the cheese. Break the eggs into a mixing bowl and beat until the whites and yolks are well mixed. Add the parsley, cheese, and a little salt and pepper. Lift the scallions out of the skillet with a slotted spoon, leaving as much of the oil in the pan as possible, and stir them into the egg mixture.

Put the remaining 1/2 tablespoon butter in the skillet and return it to medium heat. When the butter is hot, add the egg mixture and cook, without stirring, for about 5 minutes to set the bottom. Transfer the skillet to the oven and continue cooking until the frittata looks firm when the skillet is shaken, about 10 minutes. Remove from the oven and slide the frittata onto a plate. Serve hot or at room temperature.

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Giuliano Hazan

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