Omelette with tomatoes and basil
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 214
- Carbohydrates g 2.3
- of which sugars g 2.3
- Protein g 14.5
- Fats g 16.3
- of which saturated fat g 5.62
- Fiber g 0.9
- Cholesterol mg 294
- Sodium mg 667
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
The frittata with tomatoes and basil is like, the real deal when it comes to Italian classics. And seriously, it is like a slice of summer right at your table. This frittata recipe is a staple across Italy. It’s both simple and satisfying. Just imagine mixing eggs, a pinch of salt, and some cheese. And then toss in those juicy tomatoes and aromatic basil. It’s a dish that’s just so colorful and fragrant. You know, filling your kitchen with those lovely herby scents.
From family homes in Naples to busy lunch spots in Milan, everyone’s got their own twist. Maybe some throw in onions. Others stick with just the basics: eggs, tomatoes, basil, and cheese. Thing is, the beauty lies in its simplicity and how it adapts to different tastes while staying a favorite.
For gatherings? This easy frittata recipe is a real hit. Picture it, sliced into wedges next to a crisp green bean salad on a buffet. It totally fits the relaxed Italian vibe. It's often used as a quick dinner fix, known as “salvacena” in Italy, meaning it saves dinner when time is tight.
And here’s the thing, the best part about this frittata with fresh tomatoes is how soft and moist it stays—if you do not overcook it. The basil gives it that herby punch, while the tomatoes turn sweet and a bit tangy. Whether you enjoy it hot off the pan or as a cold slice from the fridge, this basil and egg frittata never fails to impress. It’s a versatile Italian omelette perfect for breakfast, lunch, or even a late-night snack. Light yet delicious and fulfilling. Whenever you enjoy it, this dish brings a slice of Italy right to your kitchen—comforting for sure.
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- INGREDIENTS
- Eggs 10.8 oz (305 g) - (about 6)
- Datterino tomatoes 1.1 cups (200 g)
- Basil 2 ½ tbsp (6 g)
- Red onions 1.5 oz (40 g)
- Parmigiano Reggiano PDO cheese 0.2 lb (50 g) - to grate
- Sweet Paprika ¾ tsp
- Fine salt to taste
- Extra virgin olive oil to taste
How to prepare Omelette with tomatoes and basil
To make the omelette with tomatoes and basil, clean the onion and slice it thinly 1. Wash and dry the cherry tomatoes and then cut them into quarters 2. In a bowl, pour the eggs and beat them with a whisk 3.
Season with grated Parmesan cheese 4, salt 5, and sweet paprika 6.
Beat again with the whisk to combine the ingredients, then add the cherry tomatoes 7, the sliced onion 8, and the basil leaves previously cleaned with a cloth 9.
Mix again to evenly distribute the ingredients in the mixture 10. Now start cooking: heat the oil in a non-stick pan, and when it's hot, pour the mixture 11 12,
cover with the lid 13 and let the omelette cook for 10 minutes on moderate heat. After the 10 minutes 14, flip the omelette: to do this, use the lid or a plate, place the plate on the pan 15
and with a quick movement, flip the pan and transfer the omelette onto the plate 16. Now let the omelette slide back into the pan to cook the other side for 5 minutes 17. When fully cooked, serve the omelette with tomatoes and basil hot 18.