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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (343g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup pesto sauce |
||
| Calories 384 | ||
| Calories from Fat 210 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 35% | |
| Saturated Fat 9.8g | 49% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 455mg | 151% | |
| Sodium 322mg | 13% | |
| Potassium 480mg | 13% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 9.1g | ||
| Protein 21.9g | 43% | |
Onion, Garlic and Basil Frittata
By: bluemoon downunder
Aug 19, 2008
Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Adapted from a recipe on the Simply Great Recipes website. 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.
SERVES 4 -6
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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- Course > Breakfast > Omelets & Frittatas
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Alison J.
On Sep 7, 2008
Very tasty. I used much more cheddar cheese than called for in the recipe, and as per KateL's review, added some parmesan to the egg mixture as well. Next time I will probably try adding feta with the cheddar cheese - I think that will add a little extra "oomph!" of flavour (not that extra oomph is especially required, but it's always nice to try). Thanks, bluemoon downunder!
From: KateL
On Sep 6, 2008
4 Stars, what a pleasant switch from our usual omelet, loved the carmelized onions! Made half the recipe in a 10" nonstick saute pan, and used Vidalia onions (TG for Costco), measuring 1 cup for each medium onion. Used Buitoni pesto sauce. I learned that "tasty cheese" in Australia goes by "sharp cheddar cheese" in U.S.A. Measurements and times were very good, although it took me a few extra minutes to set the eggs atop the burner (I have broiler issues) with a lid on. That little bit of brown sugar gave the onions a glorious brown tone. In a different mood, I would load on lots more grated cheddar cheese, or use swiss cheese. For a more quiche-like texture, I'm tempted to toss 1/4 cup of grated parmesan cheese into the egg-milk-pesto mixture. Will make again, bluemoon downunder, it's getting to be a habit to stalk your recipes. Made for Newest Zaar Tag.
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