GialloZafferano's Recipe of the Day: Baked Frittata, the easy oven trick for a soft, cheesy midweek family dinner

Baked Frittata, an easy main course, brings together eggs, cream, fresh oregano, and cubes of Gruyère. The onions are cooked until tender before being folded into the egg mixture, while the cheese is scattered evenly over the top. Baked until golden and served hot, it's a simple way to bring a satisfying dinner to the table.

INGREDIENTS FOR A 10X7.5 INCHES BAKING DISH:

• Eggs 8
• Fine salt to taste
• Black pepper to taste
• Fresh liquid cream 5.3 oz (150 g)
• Oregano 2 sprigs
• Gruyère cheese (PDO) 3.5 oz (100 g)

FOR THE ONIONS:

• Red onions 0.75 lb (350 g)
• Extra virgin olive oil 1 spoonful
• Fine salt to taste

1. Peel the onions and slice them thinly. Transfer them to a pan with a drizzle of oil and some salt.
2. Cover and cook over medium heat for 10 minutes, until the onions are well wilted. Meanwhile, cut the cheese into cubes.
3. Break the eggs into a large bowl and add salt, pepper, fresh oregano leaves, and the cream.
4. Whisk vigorously to incorporate some air. Once the onions have cooled, add them to the egg mixture and mix again.
5. Preheat the static oven to 375°F. Line a 10x7.5 inches rectangular baking dish with parchment paper and pour in the egg mixture.
6. Arrange the cheese cubes evenly and bake for 30 minutes. If the frittata is not golden brown enough, activate the grill for a couple of minutes at maximum power.
7. Remove the frittata from the oven and enjoy it while it's still hot.

Letting the onions cool before adding them to the eggs helps prevent the heat from cooking the eggs prematurely. If you can't find Gruyère, you can use Fontina instead.