onion, 1 medium, chopped
olive oil
chopped parsley, 3,5 oz
chicken or vegetal broth, 1 cup
tapioca starch, 1 tbsp
tomato purée sauce, 2 tbsp
eggs, 6
water. 3 tbsp
freshly grated Parmigiano Reggiano cheese, 2 tbsp
sea salt
freshly milled pepper


Warm up some olive oil in a saucepan, add the onion, stir to coat and cook on gentle heat for 5-7 minutes, stirring often. Add the chopped parsley and stir. Cook for 2-3 minutes.
In the meantime, warm up the broth, add the tapioca starch and stir to dissolve and finally stir in the tomato sauce. Pour the liquid into the saucepan, bring to a simmer and cook until the onion is soft. Adjust salt and pepper to taste.
In the meantime, spray a large skillet with olive oil and warm up. I used my largest skillet, whose diameter is 12 inches [30.5 cm]. A slightly wider skillet would have worked as well, since the idea is to make a rather thin frittata.
Break the eggs in a bowl and whisk them lightly with a fork until just blended. Add the water, then a few pinches of salt and whisk briefly. Finally, add the cheese and give the eggs a final quick whisk to incorporate it.
Turn on the broiler (if your oven allows it, choose the “low” setting).
Pour the eggs slowly into the skillet. Cook over low heat until the eggs are set. After the edge is set, run a spatula under it and shake the frittata gently to ensure the bottom does not stick to the pan.
Place the skillet in the oven, leaving the door ajar, for a couple of minutes.
The frittata will puff up a bit. Take the skillet out of the oven (don’t forget that the handle is hot) and let rest of a couple of minutes, then slide the frittata onto a cutting board.
Roll the frittata and slice it into strips no more than 1/2 inch thick. Put the strips in the saucepan with the sauce and stir delicately. Serve immediately or at room temperature.

Thanks to: Briciole