Are you ready to transform your ordinary breakfast into a restaurant-worthy culinary experience? This Tomato, Onion, and Basil Frittata is about to become your new morning obsession! Imagine a golden, fluffy egg dish bursting with vibrant flavors, combining the sweetness of fresh tomatoes, the rich depth of sautéed onions, and the aromatic magic of basil. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves incredible food, this Italian-inspired frittata will elevate your morning meal from mundane to magnificent in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Gather all ingredients and ensure they are fresh and properly measured. Take the eggs out of the refrigerator 15 minutes before cooking to bring them to room temperature.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the 1/2 cup of milk to the whisked eggs and continue to blend until the mixture is smooth and uniform in color.
- Season the egg mixture with salt and pepper to taste, stirring gently to distribute the seasoning evenly.
- Heat 2 tablespoons of olive oil in a 10-inch non-stick skillet or cast-iron pan over medium heat.
- Add the diced onions to the pan and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Incorporate the diced tomatoes into the pan with the onions and cook for an additional 2 minutes, allowing them to soften slightly.
- Spread the vegetables evenly across the bottom of the pan to create a uniform base for the frittata.
- Pour the seasoned egg mixture over the vegetables, ensuring it covers them completely and reaches the edges of the pan.
- Reduce the heat to low-medium and cook without stirring, allowing the eggs to set from the bottom up, approximately 6-8 minutes.
- Sprinkle the chopped fresh basil evenly over the surface of the partially cooked frittata.
- If your pan is oven-safe, transfer it to a preheated broiler for 3-4 minutes to finish cooking the top and create a golden-brown surface. If not, cover the pan with a lid and continue cooking on low heat until the eggs are fully set.
- Remove the frittata from heat and let it rest for 2-3 minutes to allow the eggs to settle and become more stable.
- Carefully slide the frittata onto a large serving plate or cut and serve directly from the pan.
- Garnish with additional fresh basil leaves if desired, and serve warm or at room temperature.
Tips
- Room Temperature Eggs: Always let eggs sit out for 15 minutes before cooking. This ensures even cooking and a more consistent texture.
- Pan Selection Matters: Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and ensure easy serving.
- Low and Slow Cooking: Cook your frittata on low-medium heat to prevent burning and achieve a creamy, tender texture.
- Broiler Technique: If using the broiler, watch carefully to get a beautiful golden-brown top without overcooking.
- Fresh Ingredients: Use the freshest eggs, ripe tomatoes, and fragrant basil for the most vibrant flavor profile.
- Don't Overmix: When whisking eggs, blend until just combined to keep the frittata light and fluffy.
- Resting is Key: Allow the frittata to rest for 2-3 minutes after cooking to help it set and make cutting easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 12g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 280mg
