- 500 g onions, skinned and very thinly sliced
- 2 T butter
- 1 T olive oil
- Sea salt and freshly ground black pepper
- Sprigs fresh thyme
- 8 free-range eggs
- 1 cup grated Italian Parmesan, plus extra for scattering
- 2-3 T pine nuts, for serving
- Fresh rocket, for serving
Preheat the oven to 180°C.
In a 22 cm round ovenproof pan over a low heat, gently cook the onion in the heated butter and oil, covered, for 30 minutes or until meltingly tender and lightly coloured.
Season to taste, then tuck in sprigs of thyme and allow to cool for 5 to 10 minutes.
Whisk the eggs with the Parmesan and a little seasoning. Pour over the onion and sprinkle with a little extra Parmesan. Bake for 15 minutes, or until puffed, golden and just set. Sprinkle with toasted pine nuts and serve with fresh rocket.
Cook’s notes: Meat lovers can add some torn baked ham or try a few chopped anchovies for a different dimension in flavour. Sprinkle with roasted sunflower seeds instead of nuts.
Per serving: 1762 kJ, 23 g protein, 29.8 g fat, 12.4 g carbs