Non-VegetarianCalabrese cuisine Breakfast

Frittata con 'Nduja e Cipolla di Tropea

Name: Frittata con 'Nduja e Cipolla di Tropea
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 6 large Eggs; 2 medium cipolla rossa di tropea calabria pgi; 60 g 'nduja (soft spreadable chilli salami); 30 ml Extra virgin olive oil; 30 g pecorino crotonese or pecorino romano; 30 ml Whole milk; 10 g fresh flat-leaf parsley; 2 g Fine sea salt; 1 g Black pepper

A thick, golden Calabrian omelette packed with sweet red Tropea onions and spicy, melt-in-the-pan 'nduja salami.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

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Servings

6 large Eggs — free-range, at room temperature
2 medium cipolla rossa di tropea calabria pgi — sweet red onions, thinly sliced
60 g 'nduja (soft spreadable chilli salami) — broken into small pieces
30 ml Extra virgin olive oil — divided
30 g pecorino crotonese or pecorino romano — finely grated
30 ml Whole milk
10 g fresh flat-leaf parsley — finely chopped
2 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•24 cm non-stick frying pan
•Large mixing bowl
•Whisk
•Spatula
•Plate for flipping

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 24 g
carbs: 6 g
fibre: 1 g
protein: 16 g
calories: 310 kcal

Instructions

1
Heat half the olive oil in a 24 cm non-stick pan over medium-low heat.
2
Add the sliced Tropea onions with a pinch of salt.
3
Cook gently for 10 minutes until the onions soften and turn translucent without browning.
4
Scatter the small pieces of 'nduja over the onions.
5
Stir for 1 minute until the 'nduja melts into a fragrant red paste.
6
Whisk the eggs, milk, grated pecorino, chopped parsley, salt, and black pepper together in a bowl.
7
Pour the remaining oil around the pan edges and increase heat to medium.
8
Pour the egg mixture over the warm onion and 'nduja mixture.
9
Cook for 5 minutes, gently drawing cooked edges inward with a spatula so raw egg fills the gaps.
10
Invert the frittata onto a large flat plate once the bottom is set and golden.
11
Slide the frittata back into the pan and cook the second side for 3 minutes until cooked through.
12
Transfer to a wooden board and rest for 5 minutes before slicing into thick wedges.

Chef's tips

Take care with salt, as both the pecorino and the 'nduja contain plenty. Cook the Tropea onions slowly so their natural sweetness balances the fiery heat of the chilli salami. If flipping with a plate feels risky, finish the frittata under a hot oven grill for 3 minutes instead.

Ingredient substitutions

Cipolla Rossa di Tropea Calabria PGI → standard sweet red onions
Pecorino Crotonese → Parmigiano Reggiano or Grana Padano
'nduja → soft chorizo paste or spicy fresh sausage meat with chilli flakes

Storage

Store leftover frittata wrapped in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a dry frying pan over low heat or serve at room temperature.

Common mistakes to avoid

•Burning the onions over high heat instead of gently softening them to release sweetness
•Adding too much salt before considering the natural salinity of 'nduja and pecorino
•Overcooking the frittata until the eggs turn rubbery and dry

Serving suggestions

Serve warm with crusty durum wheat bread and a crisp green saladEat at room temperature tucked inside a crusty panino for lunchCut into small squares and serve as part of an antipasto spread