** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sweat the onions in the oil until just browning.
2. Skin and chop the tomatoes and add to the onions with salt to taste.
3. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon.
4. Leave to cool. Beat the eggs until well mixed but not frothy.
5. Add the vegetables, cheese, a good quantity of pepper and salt to taste.
6. Tear up the basil leaves, add and stir everything together.
7. Melt the butter in a 12 inch non-stick frying ban until just foaming.
8. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny.
9. The put the pan under the broiler for 30 seconds.
10. Loosen the frittata with a pliable spatula and slide onto a suitable dish.
11. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
Comments on Frittata with Tomatoes, Onions and Basil Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Tomato, MSG, Cheese, Onion, Olive Oil allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
