Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Frittata with Tomatoes, Onions and Basil
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 940
- Total Fat
- 79
- Saturated Fat
- 26
- Carbohydrates
- 38
- Dietary Fiber
- 7
- Sugar
- 18
- Protein
- 25
- Cholesterol
- 547
- Sodium
- 1521
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
Directions
- 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.