Onion, Garlic and Basil Frittata |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one. I left the Leggo's pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited. For the best results from this simple dish, use free range eggs. Ingredients:
1 tablespoon oil |
6 medium onions, sliced |
1 teaspoon brown sugar |
4 garlic cloves, roughly chopped |
8 eggs, beaten |
3/4 cup milk |
1/4 cup leggo's pesto sauce, traditional basil |
3/4 cup grated tasty cheese or 1/4 cup feta and 1/2 cup grated tasty cheese |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil.
2. Heat the oil in a large (preferably non-stick) pan, over a medium-high heat, add the onions, sprinkle with sugar, and cook for 15 minutes, stirring occasionally or until the onion slices are golden brown. Add the garlic in the last 4-5 minutes.
3. Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes.
4. Sprinkle the egg mixture with the grated cheese (and feta, if you are using part feta) and add salt and freshly ground pepper to taste; and finish cooking the frittata under a preheated grill for 3-4 minutes or until the frittata has set.
5. Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature.
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