I remember the first time my mom made this dish for me. It was so not what I was expecting. “Cipolla”, in Italian means onion, so when she said she was in the mood for a “cipolla”, I was expecting a vegetable medley of sorts with onions at the center. Instead, I got what seemed to be an onion frittata. I was sooo wrong.
There are very few dishes that I make that don’t have at their core onions, but how often do such ingredients, so crucial for most other dishes, get to shine? That’s what makes this dish so special. It truly isn’t about the eggs; they act simply as carriers for the star ingredient, green onions. It’s one of the most important lessons my mother has taught me in the kitchen. That is, to move beyond what’s customary and to elevate those ingredients you most love, even the ones that are more commonly used as supporting characters, for the sheer purpose of enjoying them wholeheartedly and without intrusions, in and for themselves.
I’m not an egg person, but do love this dish. Mostly because the onions outnumber the eggs (1lb of onions to 4 eggs). I know! It seems like a lot, but it truly is an onion dish! My veggie box delivery featured the most beautiful bunch of monstrous green onions and there was no doubt in my mind what I was going to make with them. Fresh green onions scream summer to me and this dish brings out the best in them – their intricate sweetness and sharpness. This is my favourite ways to enjoy green onions and a meal you can get on the table in under 30 minutes. Ohhhh summer…
Serves 2 (4 with a side salad)
|Olive oil||4 tbsp|
|Onions, green, large, sliced roughly||4 (approximately 1 lb)|
|Salt||1/2 tsp +|
|Oregano, sprigs, fresh||3-4|
1. In a large frying pan, heat olive oil over medium heat.
2. Add green onions, salt, and black pepper and cook for 4 minutes. Onions should be starting to soften, but should not be caramelized.
3. Add oregano and cook for another 30 seconds.
4. Add eggs, a couple of turns of black pepper and one of salt. Cover pan with foil paper and cook for 4 minutes or until egg is set.
5. Remove from stove and serve with some crusty bread and side salad.