Frittata
A simple Italian frittata: a thick omelette from the frying pan, enriched with onion, tomato, soft mozzarella and fragrant basil. Ideal as a light meal or lunch for two people.
Serves: 2
Preparation: approx. 0 minutes
Cooking: approx. 20 minutes
Total time: approx. 20 minutes
Ingredients
- 4 eggs
- 60 ml milk
- 1 onion
- 1 tomato
- 50 g mozzarella
- a handful of fresh basil leaves
- salt
- freshly ground black pepper
- 1 tablespoon olive oil
Preparation
- Peel the onion and finely chop it.
- Wash the tomato and slice it thinly.
- Cut the mozzarella into small pieces and, if necessary, briefly drain on a piece of kitchen paper.
- Rinse the basil leaves and pat them dry.
Method
- Preheat the grill
Preheat the grill to a high setting. - Beat the eggs
Crack the eggs into a bowl, add the milk and beat everything well with a whisk or fork. Season with salt and freshly ground black pepper. - Heat the olive oil
Heat the olive oil in an ovenproof frying pan over a medium-high heat. - Soften the onion
Add the chopped onion and cook gently until the onion is translucent and soft, without colouring. - Briefly cook the tomato
Place the tomato slices on the onion and cook for 1–2 minutes. - Add the egg and mozzarella
Pour the egg mixture evenly over the onion and tomato in the pan and sprinkle the mozzarella pieces over the top. - Let the frittata set gently
Reduce the heat to low and cook the frittata gently, without stirring, until the bottom has set and the top is still soft but no longer liquid around the edges. - Finish under the grill
Then place the pan under the hot grill and allow the top to set fully and turn lightly golden in a few minutes. Keep a close eye on the frittata so it doesn’t burn. - Let rest briefly
Remove the pan from the oven (careful: the handle is hot) and let the frittata rest for a few minutes. - Garnish with basil
Garnish with the fresh basil leaves. - Cut and serve
Cut the frittata into wedges and serve warm or lukewarm, for example with a simple green salad.
