1 medium onion, chopped

1 clove garlic, chopped

60 ml (1/4 cup) olive oil

750 ml to 1 litre (3 to 4 cups) shredded romaine lettuce, lightly packed

8 eggs

250 ml (1 cup) grated Parmigiano Reggiano cheese

Salt and pepper

With the rack in the upper third of the oven, preheat the oven’s broiler.

In an ovenproof 23 cm (9-inch) non-stick skillet, brown the onion and garlic in 30 ml (2 tbsp) of the oil. Let cool in a bowl. In the same skillet, soften the lettuce. Transfer to a plate.

Whisk the eggs and Parmesan into the onion mixture. Season with salt and pepper. Set aside.

In the same skillet, heat the remaining oil (30 ml / 2 tbsp). Fill with the egg mixture. Cook over medium heat, stirring gently with a spatula for about 30 seconds. Spread the wilted lettuce over the entire surface. Cook for about 5 minutes or until the edges of the frittata begin to brown.

Transfer to the oven, and finish cooking for about 5 minutes or until the top of the frittata is set and golden brown.

Serve the frittata hot or warm.

In Recipes-list.com we have selected the most viewed recipes from category - Eggs . Enjoy the best recipes specially selected for you! Lettuce Frittata is the right choice that will satisfy all your claims.