Frittata with Tomato, Onion, and Basil

Sweet onions and ripe plum tomatoes are cooked down until the oil separates, creating a concentrated base for this frittata. Fresh basil and Parmesan complete the flavor profile.

Frittata with Tomato, Onion, and Basil

Sweet onions and ripe plum tomatoes are cooked down until the oil separates, creating a concentrated base for this frittata. Fresh basil and Parmesan complete the flavor profile.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Breakfast

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 cups onion sliced very thin (720 ml)
• 1/4 cup extra virgin olive oil (60 ml)
• Salt
• 1 cup fresh, ripe plum tomatoes, skinned raw with a peeler, seeded, and chopped, OR canned imported Italian plum tomatoes, drained and chopped (240 ml)
• 5 eggs
• 2 tablespoons freshly grated parmigiano-reggiano cheese (30 ml)
• Black pepper, ground fresh from the mill
• 1/2 cup fresh basil, torn into very small pieces (120 ml)
• 2 tablespoons butter (30 g)

Method

 

Instructions

1. Put the onion, olive oil, and some salt into a large sauté pan, turn the heat on to low, and cover the pan. Cook until the onion wilts, then uncover and brown to a rich gold.
2. Add tomatoes and salt. Cook at a steady simmer for 15 or 20 minutes, until the oil floats free. Off heat, tip pan and spoon off excess oil. Let vegetables cool.
3. Beat eggs in a bowl and add the tomato-onion mixture, salt, grated Parmesan, pepper, and torn basil. Mix thoroughly.
4. Turn on broiler.
5. Melt butter in a skillet until foaming. Add egg mixture and cook over low heat until set and thickened (surface still runny).
6. Run under broiler until the top sets without browning. Serve.

Tried this recipe?

Let us know how it was!