Marcella Hazan’s Tomato, Onion, and Basil Frittata
When I first made Marcella Hazan‘s tomato, onion, and basil frittata, I wasn’t completely convinced. The onions were more prominent than I expected, and I found myself wishing the eggs played a larger role.
Before sharing it here, I decided to make it again. This time I reduced the onion from 3 cups to 2 and increased the eggs from 5 to 6. Those small changes gave the tomatoes, basil, and Parmigiano-Reggiano more room to stand out while keeping the character of Marcella’s original recipe intact.
I also baked the frittata instead of finishing it on the stovetop. It turned out tender, evenly cooked, and eliminated the need to flip it, which is the method I’ll continue using.
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About this Recipe
Frittatas are found throughout Italy, with ingredients changing from season to season and from one kitchen to the next. Unlike an omelet, the vegetables, cheese, and herbs are mixed directly into the eggs before cooking.
Marcella’s version begins by slowly cooking onions until they’re deeply golden before adding tomatoes and simmering them until much of their liquid has evaporated. That extra step concentrates the tomato flavor and helps prevent the finished frittata from becoming watery.
Once the tomatoes have cooled slightly, they’re mixed with eggs, freshly grated Parmigiano-Reggiano, basil, salt, and pepper before cooking into a light but satisfying meal.
Ingredients
- Eggs
- Olive oil
- Onion
- Canned plum tomatoes
- Fresh basil
- Parmigiano-Reggiano
- Butter
- Salt
- Black pepper
Ingredient Notes
1. Onion
Slice the onion as thinly as possible. I found a handheld slicer worked much better than a knife for getting consistently thin slices. Start by cutting the onion into quarters, then run each piece through the slicer.
2. Tomatoes
Fresh plum tomatoes are traditional, but well-drained canned tomatoes work very well, too. That’s what I used here. Just be sure to drain them thoroughly before adding them to the pan so the mixture can reduce properly.
3. Fresh Basil
Tear the basil just before adding it to the eggs rather than chopping it. It helps preserve the fresh flavor and aroma that make this frittata taste like summer.
The Recipe
Marcella Hazan’s Tomato, Onion, and Basil Frittata
Ingredients
- 2 cups onion, sliced very thin
- ¼ cup extra virgin olive oil
- 1 cup canned peeled tomatoes, drained and cut up
- 6 eggs
- 2 tbsp freshly grated Parmesan cheese
- ½ cup fresh basil, torn into small pieces
- 2 tbsp butter
- salt and pepper
Instructions
- Preheat the oven to 325° and butter the sides and bottom of a ceramic pie plate completely.
- Put the onion, olive oil, and some salt into a large sauté pan or dutch oven, turn the heat to low, and cover.
- Cook until the onion wilts and is reduced in size.
- Uncover and continue to simmer on low until the onions are a rich, golden brown.
- Add the tomatoes and salt, stir to coat well, and continue to simmer 15-20 minutes, until the oil floats free of the tomatoes.
- Tip the pan and spoon out the excess oil.
- Transfer the tomato and onion mixture to a bowl and bring to room temperature.
- Beat the eggs in a bowl and add the tomato and onion mixture, some salt, the grated Parmesan cheese, and several grinding of fresh pepper.
- Mix thoroughly, then add the fresh basil and stir to combine.
- Pour the egg mixture into the buttered pie pan, then bake for 20-25 minutes. Begin checking at 18 minutes to see if the eggs have firmed.
- Remove from the oven and let rest for 3-5 minutes. Cut up and serve immediately. Leftovers can be refrigerated up to 3 days.
Notes
- Melt the butter in a broiler-safe 10″ skillet over medium heat.
- When the butter begins to foam, add the egg mixture.
- Turn the heat down to very low.
- When the eggs have thickened and only the top remains runny, run the skillet under the broiler for only a few seconds.
- Alternatively, you can flip the frittata and return to the stovetop for a few seconds.
- Take it out as soon as it sets. Be sure it does not become browned.
- When finished, slide it out of the pan with a spatula and cut into pie wedges to serve.
Cooking Tip: An Oven Alternative
Marcella finishes her frittata on the stovetop, but I chose to bake mine instead.
After preparing the tomato mixture, I transferred everything to a buttered pie plate and baked it at 325°F for 20–25 minutes, until the eggs were set.
If you’re more comfortable using the oven or simply don’t want to flip a frittata, this method works beautifully.
Serve With
- Crusty Italian bread
- Roasted potatoes
- A simple green salad
- Fresh fruit
Wine Pairing: Prosecco
I paired this frittata with Prosecco.
The wine’s crisp acidity and fine bubbles worked especially well with the eggs, while its fresh citrus and apple flavors complemented the tomatoes and basil. Together, they made for a light, easy meal that felt just as appropriate for lunch as it did for dinner.
Serve Prosecco well chilled.
To learn more about Prosecco, including tasting notes, serving tips, and food pairings, visit the full guide below.
This recipe reminded me why it’s worth revisiting dishes that don’t immediately become favorites.
Sometimes only a few small adjustments are enough to completely change how a recipe comes together.
For me, reducing the onion, increasing the eggs, and baking the frittata instead of finishing it on the stovetop produced a version I’d happily make again.
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Next up in Cooking the Classics: Sautéed Scallops with Rosemary and Lemon
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
