Frittata with tomato, onion, and basil from Essentials of Classic Italian Cooking (page 281) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 17, 2021

    The prep does take a bit of time, but this was such a great frittata. I ended up using cherry tomatoes since they needed using up and I thought they were a good option here.

  • mharriman on July 02, 2018

    An excellent dish. It took much longer to prep and cook than I anticipated but was worth the time spent! Peeling and chopping onions in thin slices and peeling, deseeding, chopping fresh plum tomatoes took a good 20-30 minutes. The wilting and browning of the onions on low heat took 30 minutes, followed by 15 minutes of cooking the tomatoes with onions, followed by cooling the mixture before mixing in the eggs, basil, and Parmesan. I chose 15 minutes of baking the mixed ingredients in my sauté/ fry pan at 350 degrees in the oven. The result was a very nice frittata in texture and taste. Served with a Rosemary olive bread and green salad. This was a nice, light dish on a very hot summer night. New note in my cookbook: plan 90 minutes from start (chopping, peeling) to finish. I think I could plunge the fresh tomatoes on boiling water for 30 seconds next time to ease the peeling time and process.

  • Delys77 on April 17, 2014

    Pg. 281 Very tasty meatless meal with a salad and some nice bread. She has you salt the onions, which take about 35 minutes, and then the tomatoes, plus there is parm so don't be too heavy handed with the salting. That said, the onions are rich and luscious and the tomatoes meld into the dish beautifully. I cooked in a buttered pie plate for about 10 minutes on convection at 350 and about 5 minute without convection and it was perfectly done.

  • wester on October 21, 2013

    Very nice, but not brilliant. Cooking the onions took a very long time - maybe I should have wilted them for longer.

  • sfcarole on October 17, 2013

    A perfect 'meatless monday' and pantry dinner rolled into one. This frittata's deliciousness goes way beyond the sum of it's parts. A tribute to Marcella's genius.

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