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Fritatta Recipe

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This recipe for Fritatta, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Gregory
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 C onion sliced very thin
1/4 C extra virgin olive oil
salt
1 C fresh ripe plum tomatoes, skinned raw with a peeler, seeded, and chopped
OR canned imported Italian plum tomatoes, drained and chopped.
5 eggs
2 tbsp freshly grated parmigiano-reggiano cheese
Black pepper ground fresh from the mill
1/2 C fresh basil, torn into very small pieces
2 tbsp butter

Directions:
Directions:
Put onion, olive oil, some salt into saute pan, turn heat on low and cover. Cook until onion wilts and becomes greatly diminished, then uncover and continue cooking until onion becomes golden brown. Add tomatoes and salt, turn ingredients over thoroughly to coat well and adjust heat to cook at a steady simmer for about 15-20 minutes, until the oil floats free of the tomatoes. Tip the pan and push tomatoes and onion away from oil and spoon off the oil. Transfer veggies to a bowl.
Beat eggs in a bowl and add the tomatoes and onions, a pinch of salt, the grated Parmesan cheese, and a few grindings of pepper. After mixing thoroughly add torn up basil. Melt the butter in a pan, when it begins to foam, add the egg mixture. Cook on very low heat until the eggs have set and only the surface is runny. Put the pan under the broiler for a few seconds until the top is browned.

Personal Notes:
Personal Notes:
It takes a very long time for the eggs to set, but this recipe is worth it!

 

 

 

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