Red onion and thyme frittata with spelt

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Red onion150 g
• Thyme2 g
• Pecorino10 g
• Farro50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Rinse the farro under running water and cook it in plenty of salted water for 25–30 minutes, until tender but still with bite; drain it.
2. Meanwhile peel the red onions and slice them thinly.
3. Heat the oil in a non-stick frying pan of about 20 cm over low heat, add the onions with a pinch of salt and a splash of water and soften them for 10 minutes, stirring, until soft and translucent.
4. Beat the eggs and egg whites with the grated pecorino, the thyme leaves and a grind of black pepper and pour them over the onions.
5. Cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for 2 more minutes, until golden. Serve with the farro.