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Tomato Frittata


  • 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


  1. 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.
  2. Add the tomatoes and cook an additional 5 minutes, stirring frequently.
  3. 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.
  4. 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.

Serves 4.