ONION, GARLIC AND BASIL FRITTATA

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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

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