Best Onion Garlic And Basil Frittata Recipes

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ONION, GARLIC AND BASIL FRITTATA



Onion, Garlic and Basil Frittata image

Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Adapted from a recipe on the Simply Great Recipes website. Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one. I left the Leggo's pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited. For the best results from this simple dish, use free range eggs.

Provided by bluemoon downunder

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
6 medium onions, sliced
1 teaspoon brown sugar
4 garlic cloves, roughly chopped
8 eggs, beaten
3/4 cup milk
1/4 cup leggo's pesto sauce, Traditional Basil
3/4 cup grated tasty cheese or 1/4 cup feta and 1/2 cup grated tasty cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil.
  • Heat the oil in a large (preferably non-stick) pan, over a medium-high heat, add the onions, sprinkle with sugar, and cook for 15 minutes, stirring occasionally or until the onion slices are golden brown. Add the garlic in the last 4-5 minutes.
  • Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes.
  • Sprinkle the egg mixture with the grated cheese (and feta, if you are using part feta) and add salt and freshly ground pepper to taste; and finish cooking the frittata under a preheated grill for 3-4 minutes or until the frittata has set.
  • Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature.

Nutrition Facts : Calories 384.2, Fat 23.4, SaturatedFat 9.8, Cholesterol 455.4, Sodium 322, Carbohydrate 22, Fiber 2.4, Sugar 9.1, Protein 21.9

BLAIR'S FRITTATA WITH TOMATO, ONION, AND BASIL



Blair's Frittata with Tomato, Onion, and Basil image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus 2 tablespoons
3 cups thinly sliced onion
1 1/2 tablespoons hot red pepper sauce (recommended: Blair's Original Death Sauce)
1 1/2 cups canned Italian plum tomatoes, with juice, chopped
Chopped artichoke hearts, optional
Salt and pepper
3 tablespoons grated Parmesan
1/2 cup or more coarsely chopped fresh basil
Sour cream, for garnish
6 eggs

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.

TOMATO AND BASIL FRITTATA



Tomato and Basil Frittata image

I first saw this on the Two Fat Ladies cooking show. I don't know if this is exactly how they made it, but this is our version.

Provided by Mirj2338

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup thinly sliced onion
1 teaspoon olive oil, for sauteing
1 medium tomatoes, diced
salt and pepper
1/4 cup fresh basil, chopped (1 tsp dried)
4 tablespoons parmesan cheese
4 eggs
1 tablespoon water

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.

FRITTATA



Frittata image

Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Steps:

  • Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
  • Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
  • Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
  • Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

FRITTATA WITH TOMATOES, ONIONS AND BASIL



Frittata with Tomatoes, Onions and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes, peeled
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
2 ounces butter
Handful fresh 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.

BASIL FRITTATA



Basil Frittata image

This is being posted for ZWT 2006 (Italian region). Frittatas are simply omelettes and this is a wonderful example of one. I love fresh basil and grow it every year and this is a great showcase for it. You can also add a little bit of Mozzarella cheese to this one to get that yummy stringy cheese thing going.

Provided by JanetB-KY

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 medium potatoes, peeled, cooked And mashed well
1/2 onion, Chopped
4 tablespoons butter
4 eggs
salt & pepper
1/2 cup diced prosciutto or 1/2 cup cooked ham
1/2 cup thinly sliced basil
1/2 cup freshly grated parmesan cheese
1/3 cup mozzarella cheese (optional)

Steps:

  • Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
  • Add this mixture to the potatoes; add in the ham and mix well.
  • Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
  • Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
  • Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.

Nutrition Facts : Calories 636.9, Fat 40.4, SaturatedFat 22.1, Cholesterol 506.1, Sodium 699.9, Carbohydrate 42.3, Fiber 5.5, Sugar 3.9, Protein 27.3

POTATO BASIL FRITTATA



Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat the oven to 350 degrees F.
  • Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

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