Breakfast and Brunch Recipes
Tomato Frittata
Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 (15 ounce) can Italian tomatoes, drained and coarsely chopped
- 6 eggs, beaten
- Salt and freshly ground pepper, to taste
- 3 tablespoons freshly-grated Parmesan cheese
- 1/2 cup roughly chopped fresh basil
Instructions
- Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown.
- Add the tomatoes and cook an additional 5 minutes, stirring frequently.
- Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes,
until the eggs have set and only the top surface is still runny.
- Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.