Here's Something for Any Meal Today -- Onion Frittata
Onion Frittata
6 Hickman’s large eggs
3 small white onions
3/4 cup milk
1 heaping tablespoon flour
1 tablespoon grated Italian cheese
2 tablespoons of butter
Olive oil, salt and pepper
Peel and slice the onions and heat them in a skillet with a little oil until they soften. When they are cooked and translucent, remove them from the heat.
Lightly beat the eggs in a bowl, then slowly stir in the milk, the flour, and the cheese.
Add the onions, mix well, and season to taste with salt and pepper.
Heat the butter in a skillet then stir in the egg mixture. Cook one side, then flip the frittata and cook the other side. Serve hot, or cold as part of a salad.
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