Onion frittata or "frittata onions"?

In any case, my weekly date with the onion frittata is irreplaceable. It seems easy to prepare, but it’s not difficult. I slice the onions finely (spring onions are better). I heat them with still water, not tap water, until they are softened. If there’s any water left, I discard it. I crack the eggs and pour them into a cup, mixing them with the onions and a pinch of salt. If possible, I avoid adding anything else. I heat extra virgin olive oil with a bit of butter in a non-stick pan. I pour the contents of the cup into the pan and let it cook. I wait and then flip the frittata, just a moment and...et voilà, it’s ready! The important thing is to measure the right amount of spring onions, otherwise it becomes a "frittata onions". After all, it’s known, not all frittatas turn out perfectly. But who knows? (quote).

Enjoy your meal and listening, everyone.