In the summer, the chef makes frittata using tomato and basil from our garden. In the winter we use store bought tomatoes, if we can find some decent ones, and we usually substitute mushrooms for the fresh basil.
Our cast iron frying pan is big, so the frittata comes out a bit thin, but it tastes great. In the picture below is the frittata with some of our summer tomatoes. Below the picture is the chef’s recipe.
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.
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You can find more information on the gluten free section of my Excel tips website.
