| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 2 servings |
Ingredients
- 6 medium onions, thinly sliced
- 6 tablespoons olive oil
- 8 ounces plum tomatoes, peeled
- Salt
- Black pepper, freshly ground
- 6 eggs
- 2 tablespoons freshly grated Parmesan
- 2 ounces butter
- Handful fresh basil
Instructions
- Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
- Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
- Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 940 |
| Total Fat | 79 g |
| Saturated Fat | 26 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 25 g |
| Cholesterol | 547 mg |
| Sodium | 1521 mg |
Reviews
Wow! There are a lot of onions, but they give so much flavor to the dish. I added a few more tomatoes and used dried basil, but other than that I followed the recipe. It would be great with other veggies too, I just didn’t have any on hand. Delicious…better than going out for breakfast, it’s truly gourmet tasting. I filled my cast iron skillet and have lots of leftovers. I would say this makes enough for 4.
Just made this for breakfast on a bed of arugula and it was divine! I reduced the eggs by half and alot less better and used only one onion and one tomato as that was all I had but it still worked! I prepared it in a small omelet frying pan. The key here is the technique not so much the ingredients. I used gruyere cheese instead of parmesan as well but working with what I had, it came out great! Love these ladies and their delicious recipes.