Onion, Garlic and Basil Frittata

"Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Adapted from a recipe on the Simply Great Recipes website. Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one. I left the Leggo's pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited. For the best results from this simple dish, use free range eggs."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by barefootmommawv photo by barefootmommawv
photo by barefootmommawv photo by barefootmommawv
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil.
  • Heat the oil in a large (preferably non-stick) pan, over a medium-high heat, add the onions, sprinkle with sugar, and cook for 15 minutes, stirring occasionally or until the onion slices are golden brown. Add the garlic in the last 4-5 minutes.
  • Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes.
  • Sprinkle the egg mixture with the grated cheese (and feta, if you are using part feta) and add salt and freshly ground pepper to taste; and finish cooking the frittata under a preheated grill for 3-4 minutes or until the frittata has set.
  • Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature.

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Reviews

  1. delicious and simple. I made this a couple of days ago needing eggs to eat with for my sore mouth. Use a smooth nut and basil pesto, flavors exploded
     
  2. We loved this for a light supper while out in the RV. Great flavors! I used Classico bottled pesto and sharp cheddar, but will try it with feta next time. Caramelizing onions really made for a richer flavor than just sauteing them.
     
  3. Yummy! Just what I was looking for something to use up some pesto I already had. I made as directed except I added a handful of chopped ham after the onions were carmelized. This was a great addition to an already fantastic dish. I used colby and jack cheese. I barely got a pic because DH was wanting to dig in as soon as I pulled it out of the oven. Thank You bluemoon downunder for a wonderful breakfast. Made for 123 hit wonders
     
  4. Very tasty. I used much more cheddar cheese than called for in the recipe, and as per KateL's review, added some parmesan to the egg mixture as well. Next time I will probably try adding feta with the cheddar cheese - I think that will add a little extra "oomph!" of flavour (not that extra oomph is especially required, but it's always nice to try). Thanks, bluemoon downunder!
     
  5. 4 Stars, what a pleasant switch from our usual omelet, loved the carmelized onions! Made half the recipe in a 10" nonstick saute pan, and used Vidalia onions (TG for Costco), measuring 1 cup for each medium onion. Used Buitoni pesto sauce. I learned that "tasty cheese" in Australia goes by "sharp cheddar cheese" in U.S.A. Measurements and times were very good, although it took me a few extra minutes to set the eggs atop the burner (I have broiler issues) with a lid on. That little bit of brown sugar gave the onions a glorious brown tone. In a different mood, I would load on lots more grated cheddar cheese, or use swiss cheese. For a more quiche-like texture, I'm tempted to toss 1/4 cup of grated parmesan cheese into the egg-milk-pesto mixture. Will make again, bluemoon downunder, it's getting to be a habit to stalk your recipes. Made for Newest Zaar Tag.
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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