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Frittata with Tomatoes, Onions and Basil

Submitted by: wvhomecanner on July 27, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Frittata with Tomatoes, Onions and Basil

From the British show Two Fat Ladies (show #FL1A06) from the 1990’s – I have made this using fresh ingredients and canned and dried ingredients and it’s just good no matter which way and either hot or cold!

Difficulty: Intermediate

Servings: 2 to 6

Ingredients

* 6 med. Onions, thinly sliced
* 6 Tbsp. Olive oil
* 8 oz. Plum tomatoes
* Salt
* Black pepper, freshly ground
* 6 Eggs
* 2 Tbsp. freshly grated Parmesan
* A handful of fresh basil
* 2 oz Butter


Directions

Sweat the onions in the oil until just browning. Skin and chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch non-stick frying ban until just foaming. 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. The put the pan under the broiler for 30 seconds. Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.


Categories: Breakfast, Egg Dishes, Eggs, Main Dish, Vegetarian

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