Frittata with Tomatoes, Onions, and Basil
Recipe provided by Clarissa Dickson Wright and Jennifer Paterson
- Skill Level: Intermediate
- Servings: Serves 2
- Nutritional Information (per serving): Calories 940, Total Fat 79 g, Saturated Fat 26 g, Carbohydrates 38 g, Dietary Fiber 7 g, Sugars 18 g, Protein 25 g, Cholesterol 547 mg, Sodium 1521 mg
- Total Time: 50 minutes
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
Ingredients
- 6 medium onions, thinly sliced
- 6 tablespoons olive oil
- 8 ounces plum tomatoes, peeled
- Salt, to taste
- Freshly ground black pepper
- 6 eggs
- 2 tablespoons freshly grated Parmesan cheese
- 2 ounces butter
- A handful of fresh basil leaves
Instructions
- Gently saut the onions in olive oil until they turn golden. Dice the peeled tomatoes, add to the pan with a pinch of salt, and simmer for 10 minutes, stirring occasionally. Push veggies aside, lift out with a slotted spoon, and let cool.
- Whisk eggs lightly without creating foam. Fold in cooled veggies, Parmesan, plenty of black pepper, salt, and torn basil leaves. Melt butter in a 12-inch nonstick pan over medium heat until foaming. Add egg mixture, lower heat, and cook 15 minutes until mostly set but top is soft. Broil for 30 seconds to finish.
- Loosen edges with a spatula and slide onto a plate. Cool slightly, slice into wedges, and enjoy warm with a crisp salad or cold on crusty bread for an irresistible bite!
Discover the joy of this vibrant Italian frittatabursting with caramelized onions, juicy tomatoes, and fragrant basil. Simple yet elegant, it's your invitation to savor home-cooked perfection.
