Venice

Perfect for lunch or for a simple dinner; try this tasty Venetian frittata when tomatoes are at the peak of their season.

Serves: 4

3 tablespoons olive oil, divided

1 medium onion, chopped

2 cloves garlic, chopped

¾ pound ripe tomatoes, chopped

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon tomato paste, optional

1 teaspoon basil pesto or 1 tablespoon freshly chopped basil

8 eggs

¼ cup grated parmesan cheese

1 tablespoon freshly chopped parsley

½ teaspoon freshly chopped rosemary

Preheat an oven on broil.

Heat 2 tablespoons of the oil in a large oven proof fry pan (preferably a non-stick fry pan) over medium heat, until hot. Sauté the onions until lightly browned, about 2 minutes. Add the garlic and sauté for 1 minute.
Add the tomatoes, salt, pepper, tomato paste and pesto and stir well. Simmer, over medium heat until the mixture is thick and almost all the liquid has evaporated, about 5 minutes. Remove the tomato mixture from the pan and reserve. Combine the remaining ingredients in a large bowl and whisk well. Add the remaining oil to the pan and allow it to heat for about 1 minute. Lower the heat to medium low and add the egg mixture to the pan. Allow the eggs to cook for about 2 minutes until the eggs are partially set but still runny on top. Spoon the reserved tomato mixture onto the eggs and spread it evenly over the top. Place the pan under the broiler and cook for 3 minutes or until the top is nicely browned. Slide the frittata onto a serving platter, sprinkle with additional grated cheese, if desired.

Variation

Use this recipe as a template for many other frittatas.  Simply substitute any leftover meats or cooked vegetables for the tomatoes.