50+ Friends Club Cookbook -- Eggs and Cheese -- Frittata with Tomatoes, Onions and Basil

Return to
Cookbook Index | Chapter Index

Frittata with Tomatoes, Onions and Basil

From the Kitchen of: Pepper

Sauté the onions in the oil until just browning. Remove the skin from tomatoes and then chop 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, and pepper and salt to taste. Tear up the basil leaves, add to egg mixture and stir everything together. Melt the butter in a 12 inch non-stick frying pan 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. Then place the pan under the broiler for about 30 seconds.
Loosen the frittata with a pliable spatula and slide onto a suitable dish. When cooled, cut into wedges.
This frittata can be eaten warm with a salad or cold on a huge slice of bread.