Yesterday the chef made his first frittata, using tomato and basil from our garden. Our cast iron frying pan is big, so the frittata was a bit thin, but tasted great. In the picture below is the frittata with some of our tomatoes. Below the picture, the chef shares his recipe.
Update: He made the frittata again, a few days later, in a smaller pan, and it was much better.
Frittata with Tomato, Onion and Basil
- 1/3 cup thinly sliced onion
- 2 tbsp olive oil
- 1/2 cup diced seeded plum tomatoes
- 3 eggs
- 1 tbsp freshly grated Gruyere cheese
- 1/4 cup coarsely chopped fresh basil leaves
- 1 tbsp butter
- Salt and pepper to taste.
- In a frying pan, sauté the onion in olive oil, on medium high heat.
- Add a pinch of salt, then lower the heat to medium.
- Cook until the onion is golden coloured.
- Add the tomatoes and simmer for 20 minutes.
- Spoon off any excess oil, and transfer the vegetables to a bowl.
- In a cast iron skillet (or non-stick), melt the butter, until it’s foaming.
- Add the eggs, and the vegetable mixture.
- Set the heat to Low, and cook until eggs are thick and set.
- Finish the frittata under the broiler, for about 30 seconds, to brown the top slightly
Makes 2 servings.