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Recetas en Español
Serving Size: 4 to 6 servings
In a large ovenproof skillet, preferably nonstick, heat the oil over medium-high heat. Add the onions and 1/2 teaspoon salt. Cover and cook, stirring occasionally, for 5 minutes. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 6 to 8 minutes, or until well browned.
Meanwhile, preheat the oven broiler. In a bowl, beat the eggs, water, and the remaining 1/4 teaspoon salt. Pour into the skillet on top of the onions. Increase the heat to medium. Cook for about 4 minutes, lifting the edges of the eggs as they set to let the uncooked egg run underneath, until the bottom is set. Place the skillet in the broiler 4 inches from the heat source for about 3 minutes, or until frittata is puffed and golden.
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