CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
1 |
Servings |
INGREDIENTS
6 |
|
Onions, thinly sliced |
6 |
T |
Olive oil |
8 |
oz |
Plum tomatoes |
|
|
Salt |
|
|
Black pepper, freshly ground |
6 |
|
Eggs |
2 |
T |
Freshly grated Parmesan |
|
|
A handful of fresh basil |
2 |
oz |
Butter |
INSTRUCTIONS
TWO FAT LADIES SHOW #FL1A06 Sweat the onions in the oil until just
browning. Skin and 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 non-stick 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. The 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 whencooled. It
can be eaten warm with a salad or cold on a hunk of bread. Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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