Ingredients
-
1
-
6
-
1
-
4
-
8
-
3/4
-
1/4
-
3/4
-
-
-
-
-
-
-
Directions
Onion, Garlic and Basil Frittata, Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata Adapted from a recipe on the Simply Great Recipes website Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one I left the Leggo’s pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited For the best results from this simple dish, use free range eggs , delicious and simple I made this a couple of days ago needing eggs to eat with for my sore mouth Use a smooth nut and basil pesto, flavors exploded
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Steps
|
1
Done
|
In a Medium Bowl Beat Together the Eggs, Milk and Leggo's Pesto - Traditional Basil. |
|
2
Done
|
Heat the Oil in a Large (preferably Non-Stick) Pan, Over a Medium-High Heat, Add the Onions, Sprinkle With Sugar, and Cook For 15 Minutes, Stirring Occasionally or Until the Onion Slices Are Golden Brown. Add the Garlic in the Last 4-5 Minutes. |
|
3
Done
|
Pour the Egg Mixture Onto the Onions in the Pan and Cook Over a Medium Heat For 4-5 Minutes. |
|
4
Done
|
Sprinkle the Egg Mixture With the Grated Cheese (and Feta, If You Are Using Part Feta) and Add Salt and Freshly Ground Pepper to Taste; and Finish Cooking the Frittata Under a Preheated Grill For 3-4 Minutes or Until the Frittata Has Set. |
|
5
Done
|
Slide the Frittata Out of the Pan Onto a Serving Platter and Serve Hot or at Room Temperature. |
