Frittata with Onion, Tomato and Basil
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Lunch, brunch, or light dinner this is simple and delicious!
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
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. 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. Beat eggs in bowl with 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. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.
Makes 4 servings.
Recipe and image provided by the National Onion Association