Eggs Machiavelli
Oven-Baked Tomato and Onion Frittata with Herbs and Melty Cheese
35 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
From the Italian tradition of cucina povera, meet the frittata: eggs plus whatever’s around, turned into dinner heroics. Here, you'll conquer the mysteries of oven-finishing eggs for that custardy center and bronzed top, no stovetop angst required.
Equipment needed
- 10-inch oven-safe nonstick skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400 degrees F and position a rack in the center.
- 02Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the sliced onion and cook, stirring often, until softened and just starting to caramelize, about 8 minutes.
- 03Stir in the minced garlic and cook for 30 seconds until fragrant.
- 04Pour in the can of diced tomatoes with their juices and add the dried oregano. Simmer, stirring occasionally, until most of the liquid evaporates and the tomato mixture thickens, about 5 minutes.
- 05While the tomatoes simmer, whisk the eggs, milk, Parmesan, kosher salt, and black pepper in a large bowl until very well combined and slightly frothy.
- 06Reduce the skillet heat to low and spread the tomato-onion mixture evenly over the pan.
- 07Pour the egg mixture over the vegetables. Sprinkle the shredded mozzarella evenly on top.
- 08Cook undisturbed on the stovetop for 2 to 3 minutes, just until the edges are barely set.
- 09Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is just set and the top is puffed and lightly golden.
- 10Remove from the oven and let cool for 5 minutes before slicing.
- 11Scatter chopped fresh basil on top, slice into wedges, and serve warm or at room temperature.
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