Frittata with Onions and Rosemary

• 50g Butter plus 1 tsp. extra
• 3 large brown onions, sliced
• 1 TBS fresh rosemary, chopped
• 8 free range eggs
• 2 TBS Extra Virgin Olive Oil
• Sea Salt and freshly ground pepper to taste

Melt butter in frying pan and cook the onions and rosemary over low heat until sweet and brown
Beat eggs salt and pepper and then stir through the onions
Wipe frying pan clean and add oil and extra butter
Pour in egg and onion mix and cook over lowest flame until egg is set
Place Frittata pan under grill when set to crisp up the top