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Ingredientes
- 1 1/2 c. finely-sliced onion
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. minced peeled seeded plum tomatoes
- 4 x Large eggs
- 1 Tbsp. freshly-grated Parmesan cheese
- 1/4 c. coarsely-minced fresh basil
- 1 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Saute/fry the onion in extra virgin olive oil in a frying pan. Add in a healthy pinch of salt. Lower the heat and cover. Cook till the onion is a golden brown color. Add in the tomatoes and simmer for 20 min. Spoon off the excess oil and transfer the vegetables to a bowl.
- In another bowl beat the Large eggs, add in the onions and tomatoes, the grated parmesan and a little pepper. Combine the ingredients and add in the basil.
- In a cast-iron or possibly non-stick skillet heat the butter and once it's foaming add in the egg and vegetable mix. Make sure the heat's low and cook till the Large eggs are thick and set.
- Finish the dish for a few seconds under a broiler. Serve in wedges.
- This recipe yields 2 servings.
- Comments: Try this frittata with Wolfgang's Country Tomato & Basil Soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 242 | 71% |
| Total Fat 27.28g | 34% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 183mg | 8% |
| Potassium 371mg | 11% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.23g | 4% |
| Protein 13.93g | 22% |
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