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“This is a variation of a Provencal frittata that workers traditionally carried to the fields for the midmorning snack break.”

Ingredients Nutrition


  1. In a bowl, place the onions and cover with water. Add the vinegar and soak for one hour or longer. Drain, rinse and dry on paper towels. Clean and dry the bowl.
  2. Heat 2 tbsps of the oil over medium heat in a large heavy nonstick skillet. Add the onions, cooking until tender, about five minutes. Add a large pinch of salt along with the garlic and the thyme.
  3. Continue to cook until the onions are lightly colored but not browned, about five more minutes. Remove from the heat and allow to cool slightly in the bowl used for soaking previously.
  4. In a large bowl, beat the eggs and stir in about 1/2 teaspoon of salt along with the pepper, milk and onions. Clean and dry the pan.
  5. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready.
  6. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  7. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while.
  8. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
  9. While the eggs are cooking, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for up to three minutes. Watch very carefully to make sure the top doesn’t burn. You want it to get puffy and brown a little.
  10. Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for between five minutes and fifteen minutes.
  11. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter.
  12. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

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