Frittata di Pomodoro e Basilico recipe

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Frittata di Pomodoro e Basilico

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Non-stick skillet or oven-safe pan
• Mixing bowl
• Whisk or fork
• Spatula
• Knife and cutting board

Ingredients

  

• Ingredients
• 6 large eggs
• 1 cup cherry tomatoes halved (or 2 medium tomatoes, diced)
• 1/2 cup fresh basil leaves torn
• 1/4 cup grated Parmesan cheese optional
• 1 small onion finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

 

• Method
• Step 1: Prepare the Ingredients
• Wash and chop the tomatoes: If using cherry tomatoes, simply halve them. If using larger tomatoes, dice them into bite-sized pieces.
• Chop the onion finely and tear the basil leaves into smaller pieces.
• In a mixing bowl, beat the eggs: Add a pinch of salt and pepper, and whisk until well combined.
• Step 2: Cook the Onions
• Heat the olive oil in a non-stick skillet over medium heat.
• Add the chopped onion and sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
• Step 3: Add Tomatoes and Basil
• Stir in the tomatoes and cook for another 2-3 minutes until they begin to soften.
• Add the torn basil leaves to the skillet and mix well.
• Step 4: Combine with Eggs
• Pour the beaten eggs over the vegetable mixture in the skillet.
• Sprinkle the Parmesan cheese on top, if using.
• Reduce the heat to low and cook for about 5-7 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.
• Step 5: Finish Cooking
• Optional Oven Method: If your skillet is oven-safe, preheat the oven to 375°F (190°C) and transfer the skillet to the oven for about 8-10 minutes, or until the top is set and lightly golden.
• Stovetop Method: If not using the oven, cover the skillet with a lid and continue cooking on low heat for an additional 5-10 minutes, until the frittata is fully set in the center.
• Step 6: Let Stand and Serve
• Once cooked, remove the frittata from heat and let it stand for about 5 minutes.
• Slice into wedges and serve warm or at room temperature.
• Variations
• Add vegetables: Feel free to add other vegetables like bell peppers, spinach, or zucchini.
• Cheese options: Substitute the Parmesan with feta or mozzarella for a different flavor.
• Herb variations: Try using different herbs like oregano or thyme for a twist.

This simple yet delicious Italian dish brings together the fresh flavors of tomatoes and basil, creating a light and satisfying meal that’s perfect for any time of day. From my own personal experience, a frittata is not only easy to make but also a fantastic way to use up leftover vegetables or herbs. It’s incredibly versatile and can be enjoyed hot or cold. Let me show you how I make this delightful frittata step by step.

Notes on What to Expect

Expect a beautifully set frittata that’s fluffy and full of flavor. The combination of juicy tomatoes and aromatic basil creates a comforting dish that feels both rustic and refined. Whether enjoyed for breakfast, lunch, or dinner, this frittata will quickly become a staple in your kitchen.

Recipe Overview

• Cuisine: Italian
• Course: Main dish or brunch
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 200 calories
• Cost of Ingredients: $10-15 (varies by location)
• Equipment Needed:
  • Non-stick skillet or oven-safe pan
  • Mixing bowl
  • Whisk or fork
  • Spatula
  • Knife and cutting board
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodoro e Basilico  now.

Ingredients

• 6 large eggs
• 1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese (optional)
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodoro e Basilico  now.

Method

Step 1: Prepare the Ingredients

1. Wash and chop the tomatoes: If using cherry tomatoes, simply halve them. If using larger tomatoes, dice them into bite-sized pieces.
2. Chop the onion finely and tear the basil leaves into smaller pieces.
3. In a mixing bowl, beat the eggs: Add a pinch of salt and pepper, and whisk until well combined.

Step 2: Cook the Onions

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and sauté for about 3-4 minutes, or until the onions are translucent and fragrant.

Step 3: Add Tomatoes and Basil

1. Stir in the tomatoes and cook for another 2-3 minutes until they begin to soften.
2. Add the torn basil leaves to the skillet and mix well.

Step 4: Combine with Eggs

1. Pour the beaten eggs over the vegetable mixture in the skillet.
2. Sprinkle the Parmesan cheese on top, if using.
3. Reduce the heat to low and cook for about 5-7 minutes, gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.

Step 5: Finish Cooking

1. Optional Oven Method: If your skillet is oven-safe, preheat the oven to 375°F (190°C) and transfer the skillet to the oven for about 8-10 minutes, or until the top is set and lightly golden.
2. Stovetop Method: If not using the oven, cover the skillet with a lid and continue cooking on low heat for an additional 5-10 minutes, until the frittata is fully set in the center.

Step 6: Let Stand and Serve

1. Once cooked, remove the frittata from heat and let it stand for about 5 minutes.
2. Slice into wedges and serve warm or at room temperature.

Variations

• Add vegetables: Feel free to add other vegetables like bell peppers, spinach, or zucchini.
• Cheese options: Substitute the Parmesan with feta or mozzarella for a different flavor.
• Herb variations: Try using different herbs like oregano or thyme for a twist.
• • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodoro e Basilico  now.

Tips

• Using leftovers: A frittata is a great way to use up leftover cooked vegetables or meats.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Substitutions for Dietary Needs

• Egg substitute: Use silken tofu blended until smooth for a vegan version.
• Dairy-free: Omit the cheese or use a dairy-free cheese alternative.

Nutritional Information Per Serving

• Calories: 200
• Protein: 12g
• Carbohydrates: 6g
• Fat: 14g
• Fiber: 1g
• Cholesterol: 220mg

I hope this guide has made making Frittata di Pomodoro e Basilico seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!