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Tomato and Basil Frittata



In a small nonstick skillet (I use 8-inch), over medium heat, saute 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.