Onion, Garlic and Basil Frittata

Submitted by bluemoon downunder

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 tablespoon oil
• 6 medium onions, sliced
• 1 teaspoon brown sugar
• 4 garlic cloves, roughly chopped
• 8 eggs, beaten
• 3⁄4 cup milk
• 1⁄4 cup leggo's pesto sauce, Traditional Basil
• 3⁄4 cup grated tasty cheese or 1/4 cup feta and 1/2 cup grated tasty cheese
• salt, to taste
• fresh ground black pepper, to taste

directions

1. In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil.
2. 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.
3. Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes.
4. 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.
5. Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature.

Reviews

[MarraMamba]

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

 

[Outta Here]

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.

 

[barefootmommawv]

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

 

[Alison J.]

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!

 

[KateL]

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.