Frittata Con Cipolle, Basilico e Pomodori

This perfect-for-Easter brunch Frittata is a mouthwatering Frittata recipe made with onion, basil, and fresh tomato.

Frittata Con Cipolle, Basilico e Pomodori

Prep Time

10 minutes

Cook Time

25 minutes

Serves

4 people

This perfect-for-Easter brunch Frittata is a mouthwatering Frittata recipe made with onion, basil, and fresh tomato.

Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.

This recipe and image is courtesy of the National Onion Association.

Ingredients

  • 1 large or 2 small onions (about 2 cups)
  • 3 tablespoons olive oil, divided
  • 1 cup fresh chopped or canned diced tomatoes, drained
  • 1/2 cup chopped fresh basil
  • 6 large eggs
  • 1/4 cup grated Romano or Parmesan cheese

Preparation

  • 1 Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden.
  • 2 Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat.
  • 3 Beat eggs in a bowl with a fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet.
  • 4 Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese.
  • 5 Let rest 2 or 3 minutes, then cut into wedges to serve.

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