I don’t know about you but I love breakfast foods for dinner. Recently, my family has been enjoying frittata. There is no crust on this frittata just a layer of delicious grilled onions to form the bottom layer. With lots of parmigiano-reggiano, riccotta, basil and tomatoes this vegetarian frittata is full of flavor and satisfying.
You could serve this frittata with a side salad or fruit salad to make a whole meal. Even my daughter enjoys this frittata (once I remove the slice of tomato for her).
This recipe starts on the stove top before being baked in the oven so be sure to use a pan that can transfer.
Frittata
2017-01-07 21:48:02
Serves 4
A delicious, satisfying breakfast for dinner.
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
- 3 tablespoons olive oil
- 1 large tomato, sliced
- 1 onion, sliced
- 8 eggs
- 1/2 teaspoon salt
- 6 basil leaves, shredded
- 1/2 cup shredded parmigiano-reggiano
- 10 teaspoons ricotta
Instructions
- Heat olive oil in an ovenproof skillet over medium heat. Sear the slices of tomatoes about 30-40 seconds per side. Remove from the pan and set aside.
- Place the sliced onions in the pan and cook until soft, about 8 minutes.
- Beat the eggs and salt, then add in basil and 1/4 cup of parmigiano-reggiano.
- Make sure the onions are spread evenly on the bottom of the pan before pouring the egg mixture on top.
- Reduce heat to low and cook until eggs start to set around the edges of the pan.
- Place the tomato slices on top of the egg mixture and drop teaspoons of ricotta around the top of the egg mixture. Sprinkle the remaining parmigiano-reggiano on top.
- Bake at 375˚ for 20-25 minutes, until the eggs are set.
- Let rest 5 minutes before loosing the edges of the frittata using a spatula and sliding out of the pan.
My Big Fat Happy Life https://www.mybigfathappylife.com/
What is your favorite way to have breakfast for dinner?
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