Tomato Frittata – a delicious recipe with olive oil, onions, italian plum, eggs, salt, parmesan. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat the olive oil in a large, heavy skillet over moderate heat and saute the onions for 8 to 10 minutes, until golden but not brown.
2
Add the tomatoes and cook an additional 5 minutes, stirring frequently.
3
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl.
4
Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes.
5
Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.
6
Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set.
7
Properly cooked, the frittata should not be brown on the top or bottom.
346
kcal
Calories
22
g
Fat
12
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium onions thinly sliced, 15 ounces italian plum (roma) tomatoes drained and coarsely chopped, 6 each eggs beaten, and more.
Yes, Tomato Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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