Tomato and Basil Frittata

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Whisk the eggs, Parmesan, salt, and black pepper in a mixing bowl until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 piece Egg, 50.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 100.0 gr Onion

   Cookware: Chef Knife, cutting board, ovenproof skillet, spatula

4. Step 4

   Add the tomatoes and cook over medium heat until their excess liquid has mostly evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, ovenproof skillet, spatula

5. Step 5

   Stir the basil into the tomato mixture and spread the vegetables evenly across the skillet.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Fresh Basil

   Cookware: Chef Knife, cutting board, ovenproof skillet, spatula

6. Step 6

   Pour the egg mixture into the skillet. Cook over medium heat without stirring until the edges begin to set.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, ovenproof skillet

7. Step 7

   Transfer the skillet to the oven and bake until the center is just set and reaches 71°C.

   Timer: 8 min (fixed)

   Cookware: ovenproof skillet

8. Step 8

   Rest the frittata for 3 minutes, then loosen the edges, slice, and serve.

   Timer: 3 min (fixed)

   Cookware: ovenproof skillet, spatula