Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, August 19, 2010

Pomodori e Vino ~ Frittata

Here in Alabama, we might be in the middle of the hot and sticky dog days of summer... but the tomatoes and basil are perfect. This is just the time for a Frittata with Tomatoes, Onion and Basil; the challenge for Pomodori e Vino this week. If y'all have ever made a frittata... it is really simple. It is an open-faced Italian omelet. It is a base of eggs and whatever~ cooked slowly in a skillet, then finished under a broiler until it is firm.
This is a Frittata that is packed full of flavor. In this recipe, 3 cups of onion are cooked until caramelized, and combined with tomatoes. Just before serving combine 5 eggs with tomato mixture, basil and cheese.

The result is a beautiful skilletfull of tomato and basil. It is best served warm out of the oven, and sliced into wedges. With some cantelope this makes a perfect brunch.

Ciao y'all,


Abbey said...

don't you just love a fritatta? they're so simple and can be flavored a thousand different ways.. yours looks great!

Rhoda @ Southern Hospitality said...

Hey! I love to make fritatta's on those nights when I can't think of anything else. Perfect!

Hope ya'll are having a good (hot) summer. We need to catch up again. Maybe meet for dinner one night with the hubbies.

Su-sieee! Mac said...

Ah, I now know what I'm going to accompany cornish hen tonight. Thanks for the suggestion. :-)
Su-sieee! Mac
This and That. Here and There. Now, Sometimes Then.

Kristen said...

That looks like a great fritatta! I haven't made one in so long... I think it is high time!

Wheelchair said...

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Wheelchair Travel

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