Tomato Frittata
This tomato frittata recipe is an easy and delicious way to enjoy a classic Italian dish. Canned whole tomatoes, eggs and basil with a sprinkling of Parmesan. Delish.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | medium |
onions
thinly sliced |
|
| 15 | ounces |
italian plum (roma) tomatoes
drained and coarsely chopped |
|
| 6 | each |
eggs
beaten |
|
|
salt and black pepper
freshly-ground, to taste |
*
|
||
| 3 | tablespoons |
Parmesan cheese
freshly |
|
| ½ | cup |
basil
roughly chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | medium |
onions
thinly sliced |
|
| 433.5 | ml/g |
italian plum (roma) tomatoes
drained and coarsely chopped |
|
| 6 | each |
eggs
beaten |
|
| 1 | x |
salt and black pepper
freshly-ground, to taste |
*
|
| 45 | ml |
Parmesan cheese
freshly |
|
| 118 | ml |
basil
roughly chopped fresh |
*
|
Directions
Heat the olive oil in a large oven-safe skillet over moderate heat.
Add the onions and sauté them until they turn golden in color, which should take about 8 to 10 minutes. Be careful not to brown them.
Add the tomatoes to the skillet and cook for an additional 5 minutes, stirring frequently.
In a mixing bowl, combine the eggs, salt, pepper, Parmesan cheese, and basil.
Turn down the heat to the lowest setting and pour the egg mixture into the skillet. Give it a little stir to combine with the onions and tomatoes.
Cook the frittata uncovered for around 15 minutes until the eggs have set and only the top surface is still runny. Meanwhile, preheat the oven broiler.
Place the skillet under the preheated broiler for 1 or 2 minutes until the eggs on the surface have set.
Remember that the frittata should not be brown on the top or bottom when properly cooked.
