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Home : Entrees : Egg : Frittata With Onion, Basil And Tomato

Makes 4 Servings
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Frittata With Onion, Basil And Tomato

Contributed by: NAPSA

A Dish Without Onions Would Be A Crying Shame (NAPSI) - Cooks who know their onions prefer storage onions for creating the most flavorful dishes.

Frittata With Onion, Basil And Tomato
Available in the fall and winter months, storage onions have earned their name because they can be stored longer--for one to three months. When shopping for a storage onion, look for bulbs with multiple layers of thick, papery skin free of spots or blemishes.

These onions are known to have a more intense flavor than fresh onions. However, when cooked slowly over low heat, storage onions mellow and become rich and savory.

Here's a tasty dish that incorporates sauteed storage onions in a savory frittata. This French-style omelet can be tossed together for a quick breakfast, brunch or light supper and is fancy enough for guests.

Ingredients:

  • 1 large or 2 small onions (about 2 cups)
  • 3 tablespoons olive oil (divided)
  • 1 cup fresh chopped or canned diced tomatoes*, drained
  • 1/2 cup chopped fresh basil
  • 6 large eggs
  • 1/4 cup grated Romano or Parmesan cheese

Directions:

*Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.

Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9- or 10-inch skillet or saute pan. Add onion and saute 8 to 10 minutes until golden.

Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat.

Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes.

Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.

For more recipes, visit www.onions-usa.org or send a stamped, self-addressed, business-size envelope to National Onion Association, Department 2006, 822 7th Street, Suite 510, Greeley, CO 80631.

Serving Size: Makes 4 Servings


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