Herb-Infused Onion and Tomato Frittata
Indulge in the delightful flavors of this Herb-Infused Onion and Tomato Frittata, a vibrant dish perfect for brunch or a light lunch. Bursting with fresh herbs like parsley, basil, and tarragon, and complemented by the sweetness of caramelized onions and ripe tomatoes, this frittata is a celebration of garden-fresh ingredients. Paired wonderfully with a chilled Californian Sauvignon Blanc, it's an ideal centerpiece for a sunny gathering. Enjoy the simplicity and elegance of this dish, which is not only beautiful to serve but also easy to prepare!
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Large Eggs
12 (whisked)
Fresh Herbs (flat-leaf parsley, basil, tarragon)
1 cup (loosely packed and chopped)
Whole Milk
1/2 cup (none)
Salt
to taste (none)
Freshly Ground Black Pepper
to taste (none)
Unsalted Butter
4 tablespoons (divided)
Medium Onion
1 (very finely chopped)
Extra-Dry Vermouth
2 tablespoons (none)
Small Tomato
1 (thinly sliced)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the eggs, chopped herbs, whole milk, salt, and freshly ground black pepper until well combined and airy.
3
In a medium ovenproof nonstick skillet, melt 2 tablespoons of butter over moderate heat. Add the finely chopped onion and sauté for about 6 minutes, or until the onion is softened and translucent.
4
Pour in the vermouth and increase the heat to high. Cook until the liquid has evaporated, which should take about 1 minute.
5
Reduce the heat back to moderate and add the remaining 2 tablespoons of butter to the skillet, allowing it to melt completely.
6
Carefully pour the egg and herb mixture into the skillet. Gently arrange the tomato slices on top of the egg mixture in a decorative circle, ensuring an even distribution.
7
Allow the frittata to cook undisturbed for about 4 minutes, or until the edges start to set.
8
Transfer the skillet to the preheated oven and bake for approximately 30 minutes, or until the frittata is firm and fully set in the center.
9
Once baked, remove from the oven and let the frittata stand for about 5 minutes. Carefully slide it onto a large plate, cut into wedges, and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Herb-Infused Onion and Tomato Frittata?
It is a vibrant, herb-packed dish featuring eggs, caramelized onions, and tomatoes, perfect for brunch or a light lunch.
How many servings does this frittata recipe make?
This recipe yields approximately 8 servings.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How many eggs are used in the recipe?
This recipe calls for 12 large eggs, whisked until airy.
Which fresh herbs are included in this frittata?
The recipe uses a mix of flat-leaf parsley, basil, and tarragon.
How much fresh herb mixture should I prepare?
You should prepare 1 cup of loosely packed and chopped fresh herbs.
What type of milk is used for the egg mixture?
The recipe requires 1/2 cup of whole milk.
How is the onion prepared for this dish?
One medium onion should be very finely chopped.
What is the purpose of the extra-dry vermouth?
The vermouth is added to the sautéed onions and evaporated to add a deep, sophisticated flavor to the base.
How much butter is needed in total?
A total of 4 tablespoons of unsalted butter is used, divided into two additions.
How long should I sauté the onion?
Sauté the onion for about 6 minutes over moderate heat until softened and translucent.
What is the heat setting for evaporating the vermouth?
Increase the heat to high to evaporate the liquid, which takes about 1 minute.
When do I add the tomato slices?
Arrange the thinly sliced tomato on top of the egg mixture once it is poured into the skillet, before baking.
How long do I cook the frittata on the stove?
Cook it undisturbed on the stove for about 4 minutes until the edges start to set.
How long does the frittata need to bake in the oven?
It needs to bake for approximately 30 minutes until firm and fully set in the center.
Should I let the frittata rest after baking?
Yes, let it stand for about 5 minutes before slicing and serving.
What kind of skillet should I use?
A medium ovenproof nonstick skillet is recommended.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
What is a recommended drink pairing for this frittata?
A chilled Californian Sauvignon Blanc pairs wonderfully with this dish.
How do I serve the frittata?
Slide it onto a large plate, cut it into wedges, and serve it warm.
Can I use dried herbs instead of fresh?
While fresh herbs are preferred for the 'garden-fresh' flavor, dried herbs can be used in smaller quantities if necessary.
What should the texture of the eggs be before cooking?
Whisk the eggs with herbs, milk, salt, and pepper until they are well combined and airy.
Does the recipe use salted or unsalted butter?
The recipe specifies unsalted butter.
How many tomatoes are needed?
One small tomato, thinly sliced, is used for the decorative topping.
What kind of pepper is best?
Freshly ground black pepper is recommended for the best flavor profile.
Can I add extra salt?
Yes, salt is added to taste based on your preference.
Is this recipe considered easy to make?
Yes, it is described as a simple and elegant dish that is easy to prepare.
Can I use a different type of onion?
While a medium onion is specified, a yellow or white onion works best for sautéing.
When do I add the second portion of butter?
Add the remaining 2 tablespoons of butter after the vermouth has evaporated and you have reduced the heat.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).