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Tomato Frittata


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  • 2 Tbs (30 ml) olive oil
  • 2 medium onions, thinly sliced
  • 1 - 15 oz (420 g) can of Italian tomatoes, drained and
  • coarsely chopped
  • 6 eggs, beaten
  • Salt and freshly ground pepper to taste
  • 3 Tbs (45 ml) freshly grated Parmesan cheese
  • 1/2 cup (125 ml) roughly chopped fresh basil


Servings 4


Step 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. Add the tomatoes and cook an additional 5 minutes, 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 minutes, 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 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom. Serves 4.

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