Frittata with Onions (feat. basic frittata method)

Ingredients:
5 eggs
4 cups onion sliced very thin
.67 cup freshly grated parmigiano-reggiano cheese
2 tablespoons butter
3 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper

Equipment:
Mixing bowl
Non-stick skillet
Fork or whisk
Slotted spoon or spatula

Onions Preparation
1. Put the onions, olive oil, and some salt into a large saute pan. Turn the heat on to low, and cover the pan.
2. Cook until the onions wilt and become greatly diminished in bult, then uncover and continue cooking until the onions become colored a rich golden brown.

Frittata
1. Break the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are evenly blended. Add the vegetables, cheese, or other flavor components you desire (in this case, include the salt and a few grindings of pepper), and mix thoroughly until all the ingredients are evenly combined. When adding the onions, drain them of oil by using a slotted spoon or spatula to transfer them from the pan.
2. Turn on your broiler.
3. Melt the butter in a skillet, preferably w/ non-stick surface, over medium heat. Do not let the butter become colored, but as soon as it begins to foam, pour the egg mixture--stirring it with a fork while tipping it out of the bowl--into the pan. Turn the heat down to very low.
4. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Take it out as soon as the "face" of the frittata sets, before it becomes browned.