Agrodolce Onion Frittata

These are two of our favorite recipes, because they work extraordinarily well both together and as separate dishes. That said, at Gustiamo we are on a one frittata per week schedule, so we will probably always choose to combine them. Because, let’s be honest, we all agree that nothing enhances the egg-y flavors of frittata better than an agrodolce pairing.


SERVES: 4-5 people
TIME: 40 minutes

5 red onions
3 tablespoons of Balsamic Saba 3
4 tablespoons of EVOO
10 eggs
1 tablespoon of fresh thyme leaves
1 cup of grated Vacche Rosse Cheese
Sea salt
Black pepper
Traditional balsamic vinegar of Modena 12 years


  1. Peel the onions and slice them finely.
  2. In a pan, heat EVOO over medium-high heat and sautee onions until translucent (about 4 minutes)
  3. Add Balsamic Saba 3, salt, and pepper and stir until the liquid is reduced and the onions lightly caramelized (about 10 minutes).
  4. Remove from heat, and allow to cool slightly*.
  5. Meanwhile, beat the eggs in a large bowl. Stir in the salt, black pepper, grated cheese, herbs, and agrodolce onions.
  6. Oil a cast-iron skillet with EVOO, then pour the egg mixture into the skillet.
  7. Cook in a preheated oven at 360°F for about 25 minutes.
  8. Finish under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn’t burn.
  9. Remove from the oven, and allow to cool for at least 5 minutes.
  10. Serve warm, finishing each slice of frittata with a few drops of Traditional Balsamic vinegar.

*You can serve Agrodolce onions also as an appetizer or a side dish.

Watch the video for our frittata instructions: