Lettuce Frittata

 1 medium onion, chopped
 1 clove garlic, chopped
 1/4 cup olive oil
 3 to 4 cups shredded romaine lettuce, lightly packed
 8 eggs
 1 cup grated Parmigiano Reggiano cheese
 Salt and pepper

 With the rack in the upper third of the oven, preheat the
oven’s broiler.
 In an ovenproof 23 cm (9-inch) non-stick skillet, brown the
onion and garlic in 30 ml (2 tbsp) of the oil. Let cool in a
bowl. In the same skillet, soften the lettuce. Transfer to a
plate.
 Whisk the eggs and Parmesan into the onion mixture.
Season with salt and pepper. Set aside.
 In the same skillet, heat the remaining oil (30 ml / 2 tbsp).
Fill with the egg mixture. Cook over medium heat, stirring
gently with a spatula for about 30 seconds. Spread the
wilted lettuce over the entire surface. Cook for about 5
minutes or until the edges of the frittata begin to brown.
 Transfer to the oven, and finish cooking for about 5
minutes or until the top of the frittata is set and golden
brown.
 Serve the frittata hot or warm.