This whole foods recipe for Mediterranean fusion frittata is influenced by both Italian and Middle Eastern cuisine. Eggs are combined with turmeric, basil, crispy onions and sliced tomato for a delightful brunch dish. It is well worth the extra cooking time for this special dish.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 tablespoon olive oil
- ½ sweet onion, sliced thin
- 6 organic eggs
- ¼ teaspoon ground turmeric
- ¼ cup chopped fresh basil
- Sea salt
- 2 plum tomatoes, seeded and chopped
Preparation:
Preheat broiler. Set the oven rack about 6 inches from the broiler flame or coils.
Heat olive oil in an ovenproof skillet over medium flame. Add the onions and cook, stirring occasionally, for 8-10 minutes, until the onions are crisp and brown.
While the onions are cooking, whisk together the eggs, turmeric, basil, and a large pinch of sea salt.
When the onions are cooked, add them to the egg mixture, and add a bit more oil to the pan if necessary. Make sure that the entire surface of the pan is lightly coated with oil.
Pour the eggs into the pan. Scatter the chopped tomatoes over the eggs, and cook the mixture undisturbed for about 5 minutes, until it begins to set.
Place the pan under the broiler for about 3 minutes, until the eggs are golden and puffy. Serve hot or at room temperature.
Serves 3-4
Copyright 2010 by Jen Hoy
Heat olive oil in an ovenproof skillet over medium flame. Add the onions and cook, stirring occasionally, for 8-10 minutes, until the onions are crisp and brown.
While the onions are cooking, whisk together the eggs, turmeric, basil, and a large pinch of sea salt.
When the onions are cooked, add them to the egg mixture, and add a bit more oil to the pan if necessary. Make sure that the entire surface of the pan is lightly coated with oil.
Pour the eggs into the pan. Scatter the chopped tomatoes over the eggs, and cook the mixture undisturbed for about 5 minutes, until it begins to set.
Place the pan under the broiler for about 3 minutes, until the eggs are golden and puffy. Serve hot or at room temperature.
Serves 3-4
Copyright 2010 by Jen Hoy
