Ingredients

• 60ml (4tbsp) olive oil
• 2 medium onions, thinly sliced
• 2 garlic cloves, crushed
• 2tbsp fresh thyme, chopped, plus extra to garnish
• 10 large eggs
•   salt
•   freshly ground black pepper
• 100g (34oz) Taleggio cheese, roughly chopped

Method

1. Heat 30ml (2tbsp) of the oil in a large frying pan, add the onions, garlic and thyme and cook gently for 10 minutes. Tip into a bowl and allow to cool slightly.
2. Beat the eggs in a bowl, stir in the cooled onion mixture and season well.
3. Heat the remaining oil in the pan and add the eggs. Lightly stir, gently bringing the cooked edges into the centre until the eggs are almost set.
4. Scatter the cheese over the frittata and cook under a hot grill for 2 minutes or until golden brown. Garnish with thyme.

Notes