Tomato & Basil Frittata Recipe

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient

Ingredients

 Tomatoes4 Medium
 Eggs6 Large
 Ground pepper1 To taste
 Parmesan cheese1/3 Cup (16 tbs), grated
 Butter3 Tablespoon
 Olive oil1 Tablespoon
 Onions2 Medium, thinly sliced
 Garlic2 Clove (5gm), chopped
 Basil leaves8 , finely chopped
 Salt To Taste

Directions

Peel, seed and dice tomatoes, as for Penne with Hot Pepper & Tomatoes.
Beat eggs with salt and pepper in a medium bowl.
Beat in Parmesan cheese.
Melt 2 tablespoons butter with oil in a heavy 8- or 10-inch skillet.
Add onions and garlic.
Saute over medium heat until onions are pale yellow.
Add tomatoes and basil.
Cook 5 to 6 minutes or until tomato juices have evaporated.
Remove tomato mixture with a slotted spoon.
Stir into egg mixture.
Melt remaining butter in skillet.
When butter foams, add egg mixture.
Cook over medium heat 5 to 6 minutes or until bottom of frittata is lightly browned.
Place a large plate on top of skillet and turn frittata onto plate.
Slide inverted frittata back into skillet.
Cook 4 to 5 minutes longer.
Slide frittata onto a warm serving dish.
Cut into 4 wedges.
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