Frittata Con Cipolle, Basilico e Pomodori

This recipe has been provided to AEB as is by the National Onion Association


Yield: 4 servings


  • 2 cups onions
  • 3 tablespoons olive oil
  • 1 cup tomatoes, fresh chopped or canned diced, drained
  • 1/2 cup chopped fresh basil
  • 6 large eggs
  • 1/4 cup Romano or Parmesan cheese


Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat. Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.

*Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.

Per serving: 249.23 cal, 12.3 g pro,6.59 g carb, 19.42 g fat, 69.81% cal from fat, 323.75 mg chol, 183.89 mg sod,1.27 g fiber, 317.1 RE Vit A, 9.07 mg Vit C, 127.26mg Calcium, 1.85 mg Iron.



Egg facts


Egg Cloud on Parmesan Crisp