Onion Frittata With Roasted Tomato And Cheddar Recipes

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FRITTATA WITH TOMATOES, ONIONS AND BASIL



Frittata with Tomatoes, Onions and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes, peeled
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
2 ounces butter
Handful fresh basil

Steps:

  • Sweat the onions in the oil until just browning. 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 nonstick 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. Then 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 when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA



Oven Roasted Tomato and Mozzarella Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

5 plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons dried basil
Kosher salt and freshly ground black pepper
8 large eggs
1/3 cup half-and-half
1 garlic clove, grated
8 ounces small fresh mozzarella balls

Steps:

  • Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
  • Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
  • Reduce the oven temperature to 400 degrees F.
  • Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
  • Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
  • Let stand at least 5 minutes. The frittata can be served warm or at room temperature.

TOMATO, SCALLION, AND CHEDDAR FRITTATA



Tomato, Scallion, and Cheddar Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
  • Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
  • Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 170 g, Fat 12 g, Fiber 1 g, Protein 11 g

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE



Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
  • Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
  • Sauce:
  • To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

ONION FRITTATA WITH ROASTED TOMATO AND CHEDDAR



Onion Frittata with Roasted Tomato and Cheddar image

The Italian version of an omelet, in which the whisked eggs and the other ingredients go into a large pan at the same time, a frittata can be eaten warm or cold. Almost any kind of vegetable works well in a frittata. We love the sweetness and flavor of leeks and roasted onions. The original sandwich at 'wichcraft contained only the frittata and good, aged Cheddar cheese. Ben Bohen, a long-time collaborator, would have this sandwich as his regular breakfast-except that Ben would always add roasted tomato. He encouraged the staff to try it, and he encouraged the customers to try it, until eventually he converted us all and we put it on the menu forevermore with Ben's roasted tomatoes.

Yield makes 4 sandwiches

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 cup diced leek (white part only)
6 large eggs, preferably pasture-raised
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
1/2 cup Roasted Onions (page 182)
4 ciabatta rolls
8 slices white Cheddar cheese
8 tablespoons Roasted Tomatoes (see page 195)

Steps:

  • Preheat the oven to 300°F.
  • In a 10-inch ovenproof skillet, heat the oil and sauté the leek over low heat until soft but without color. In a large bowl, crack and whip the eggs and add the cream, Parmesan cheese, salt, pepper, and oregano. Add the leek and the onions. Pour the egg mixture back into the skillet and place in the oven. Bake the frittata for about 30 minutes, until the center is set. Use immediately or allow to cool (keeps in fridge for about 1 day).
  • Increase the oven to 350°F or preheat if preparation has been delayed.
  • Slice the ciabatta rolls in half and place one slice of Cheddar on each top and bottom slice of bread. Place the bread in the oven and remove once cheese is melted. Simultaneously, reheat the frittata in oven if made ahead of time.
  • Cut the frittata into four pieces and place one piece on each bottom slice of bread. Top with the roasted tomatoes. Close the sandwiches and serve.

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