Cook the Book: Tomato Frittata | Serious Eats : Recipes
3 tablespoons extra-virgin olive oil
1/2 cup small-dice onion
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon fresh- ground black pepper
2 cups peeled, seeded, and diced tomatoes
6 large eggs
2 tablespoons basil chiffonade
Procedures
Preheat the broiler.
Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.
Whisk the eggs together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.
Cook until the eggs are almost set, 8 to 10 minutes.
Place the skillet briefly under the broiler to set the top, about 2 minutes.
Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve.