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Tomato and Basil Omelette
Tomato and Basil Omelette
(Frittata al Pomodoro e Basilico)
 
 
Ingredients:
 
4 medium tomatoes
6 large eggs
Salt and freshly ground pepper to taste
1/3 cup freshly grated Parmigiano cheese
3 tablespoons butter
1 tablespoon extra virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, chopped
6 to 8 fresh basil leaves, finely chopped
 
Directions:
 
Peel, seed and dice tomatoes.

Beat eggs with salt and pepper in a medium bowl.

Beat in Parmigiano cheese.

Melt 2 tablespoons of the butter with olive oil in a heavy 8 or 10-inch skillet over medium heat.

Add onions and garlic.

Saute until onions are pale yellow.

Add tomatoes and basil.

Cook 5 to 6 minutes or until tomato juices have evaporated.

Remove tomato mixture with a slotted spoon.

Stir into egg mixture.

Melt remaining butter in skillet over medium heat.

When butter foams, add egg mixture.

Cook 5 to 6 minutes or until bottom of frittata is lightly browned.

Place a large plate on top of skillet and turn frittata onto plate.

Slide inverted frittata back into skillet.

Cook 4 to 5 minutes longer.

Slide frittata onto a warm serving dish.

Cut into 4 wedges.

Serve hot or at room temperature. Makes 4 servings.
 
That's it!
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