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.
- 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
- 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.