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–+ servings
Frittata with Tomato, Onion, and Basil

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.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

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.

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