Best Blairs Frittata With Tomato Onion And Basil Recipes

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

BLAIR'S FRITTATA WITH TOMATO, ONION, AND BASIL

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil.
• In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges.
• Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce.