Multigrain roll with onion and pecorino frittata

Ingredients

For 1 serving

• Multigrain bread2
• Eggs2
• Onion60 g
• Pecorino8 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Peel the onion, halve it and slice thinly.
2. Heat the oil in a small non-stick pan over medium-low heat and sweat the onion for 6 minutes, stirring, until soft, translucent and just golden; add a splash of water if it sticks.
3. Meanwhile beat the eggs with the grated pecorino and a grind of black pepper; the pecorino is salty, so no salt is needed.
4. Pour the eggs over the onion, spread them out and cook over medium-low heat for 3 minutes, until the underside is golden and the edges come away; flip the frittata using a plate and cook for another 3 minutes, until set in the middle.
5. Cut the frittata to fit the multigrain bread and fill the sandwich.