1. Preheat the oven to 180°C.
2. On a medium heat saute the sliced onion in oil for 3-4 minutes until they are translucent.
3. In a large bowl whisk the eggs slightly. Season to taste with salt, pepper and thyme. Add to the pan with the onions.
4. Cook for a couple of minutes until the egg begins to set. Add slices of Castello® Double Cream Chilli and bresaola.
5. Bake at 180°C until firm, approximately 10 minutes.
6. Serve the frittata hot or warm and with a green salad on the side.