Main Dishes

Balsamic Onion "Frittata" with Fried Sage

Servings: 5  |  Featured Product:  Menu Cipolline al Balsamico


200 g / 7 oz Fresh sage leaves
10 ea Whole eggs
100 g / 3.5 oz Heavy Cream
100 g / 3.5 oz Extra virgin olive oil (EVOO)
Salt, to taste
Pepper, to taste
1 pinch Fresh parsley
100 g / 3.5 oz Grana cheese
Flour, to taste
500 g / 1.1 lb. Sunflower seed oil for frying
600 g / 1.3 lb. Menu Cipollini “borrettane” in balsamic vinegar


Break the eggs and in a bowl mix with chopped parsley, grated grana cheese, salt, pepper. (This is the typical Italian mixture for frittata - called “pastella”!)

In a pan heat the sunflower seed oil, add a little quantity of the “pastella” and cook for a while. Then add the onions, well drained, and the remaing “pastella”. If you prepare them in a small frying pan you can do small “Frittate” that are nicer for serving. On the side, dredge the sage leaves in flour and fry them. Serve hot and garnish with the fried sage leaves.

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