Frittata With Tomato, Onion, And Basil

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Finely-sliced onion
2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Chopped peeled seeded plum tomatoes
4		Eggs
1 tablespoon	15ml	Freshly-grated Parmesan cheese
1/4 cup	36g / 1.3oz	Coarsely-chopped fresh basil
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Saute the onion in olive oil in a frying pan. Add a pinch of salt. Lower the heat and cover. Cook until the onion is a golden color. Add the tomatoes and simmer for 20 minutes. Spoon off the excess oil and transfer the vegetables to a bowl.

In another bowl beat the eggs, add the onions and tomatoes, the grated parmesan and a little pepper. Combine the ingredients and add the basil.

In a cast-iron or non-stick skillet melt the butter and once it's foaming add the egg and vegetable mixture. Make sure the heat's low and cook until the eggs are thick and set.

Finish the dish for a few seconds under a broiler. Serve in wedges.

This recipe yields 2 servings.

Source:
Wolfgang Puck's Soups Site at http://www.wolfgangpucksoup.com/

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