Marcella Hazan’s Tomato, Onion, and Basil Frittata
Inspired by Marcella Hazan, this tomato, onion, and basil frittata combines slowly cooked onions, tomatoes, fresh basil, and Parmigiano-Reggiano for a flavorful Italian egg dish.
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.
Cooking the onions on low to a rich, golden brown takes time. Don't rush this step.
The tomato and onion mixture can be done up to two days in advance and kept in the refrigerator. Bring to room temperature before proceeding with the frittata.
Notes
To make the frittata on the stovetop:
- 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.