Tomato-Basil-Onion Frittata

Serves: 2
Total Calories: 317


2 tablespoons olive oil
2 medium-ripe tomatoes, cut in medium dice
1/2 medium onion, finely chopped
salt and pepper
1/2 cup fresh basil leaves, chopped
6 eggs, divided
4 tablespoons milk, divided


In a medium skillet, heat the oil and sauté the tomatoes and onion. Add salt and pepper to taste. Turn off the heat and mix in the basil. (If there is a lot of liquid in the pan, drain off before making frittata). Lightly coat an 8-inch non-stick omelette pan with oil spray. Add 1/2 of the tomato-basil mixture and cook it over medium heat.

In a small bowl, whisk together 3 eggs with 2 tablespoons milk. Pour egg mixture into omelette pan, distributing evenly over the tomato-basil mixture, stir gently with a rubber spatula to combine. Allow the eggs to cook 1–2 minutes to set the bottom. Then using a rubber spatula, gently lift an edge of the eggs, and tipping the pan, allow uncooked egg mixture to run underneath building up the height of the frittata. Continue this gentle cooking process until the eggs are nearly cooked through, about 5 minutes.

To finish cooking the top of the frittata, slide the pan into a preheated broiler for 1–2 minutes. Repeat this procedure for the second frittata.

Fun Fact: L. Frank Baum, author of The Wizard of Oz, was born in Chittenango, New York. The town features a yellow brick road leading to Auntie Em’s and other Oz-themed places like the Emerald City Grill, Over the Rainbow Crafts, and Tin Man Construction Company. You can also buy Oz Cream, and shop at the Land of Oz and Ends. Chittenango has an annual Munchkins parade.

Nutritional Facts:

Serves: 2
Total Calories: 317
Calories from Fat: 206

This Tomato-Basil-Onion Frittata recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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