Frittata with Tomatoes, Onions and Basil

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Top-ranked recipe named "Frittata with Tomatoes, Onions and Basil"

4 avg, 1 review(s) 100% would make again

Ingredients

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8 oz Plum tomatoes
Salt
6 Eggs
6 md Onions; thinly sliced
2 tb Grated Parmesan; fresh
handful fresh basil
Black pepper; freshly ground
2 oz Butter
6 tb olive oil

Original recipe makes 1

Servings  

Preparation

TWO FAT LADIES SHOW #FL1A06 Sweat the onions in the oil until just browning. Skin and 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 non-stick 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. The 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 whencooled. It can be eaten warm with a salad or cold on a hunk of bread. Posted to recipelu-digest by molony on Mar 04, 1998

Calories Per Serving: 3761 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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