Recipe for cooking tomato frittata

Breakfast Recipes :: Breakfast Meat and Egg Dishes

Tomato Frittata

2 Tbsp. olive oil
2 med. onions, thinly sliced
1 (15 ounce) can of Italian tomatoes,
    drained and coarsely chopped
6 eggs, beaten
Salt and freshly-ground pepper, to taste
3 Tbsp. freshly-grated Parmesan cheese
1/2 c. roughly chopped fresh basil

Heat the olive oil in a lrg., heavy skillet over moderate heat and sauté the onions for 8 to 10 mins., until golden but not brown. Add the tomatoes and cook an additional 5 mins., stirring frequently.

Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. 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. Cook uncovered for about 15 mins., until the eggs have set and only the top surface is still runny.

Place the skillet under a preheated broiler and cook for 1 or 2 mins., just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.

Serves 4.