Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
50 min
10 min
2 servings


  • 6 medium onions, thinly sliced
  • 6 tablespoons olive oil
  • 8 ounces plum tomatoes, peeled
  • Salt
  • Black pepper, freshly ground
  • 6 eggs
  • 2 tablespoons freshly grated Parmesan
  • 2 ounces butter
  • Handful fresh basil


Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.

Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.

Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.



Recipe courtesy of Alton Brown


Recipe courtesy of Kelsey Nixon

Mexican Frittata

Recipe courtesy of Marcela Valladolid

Spaghetti Frittata

Recipe courtesy of Ellie Krieger

Asparagus Frittata

Recipe courtesy of Michael Lomonaco

Spaghetti Frittata

Frittata Party!

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments