Eggscavation Site
Tomato and Onion Frittata Baked to Golden Perfection
40 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian frittata, this dinner dish layers sweet onions and bright tomatoes with fluffy eggs, all baked into a casserole with nothing but pantry classics. The real magic is how humble ingredients become a rustic centerpiece using a single skillet.
Equipment needed
- 10-inch oven-safe skillet
- whisk
- large mixing bowl
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Position a rack in the upper third for even browning.
- 02Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add the sliced onion and cook, stirring frequently, until golden and soft, about 10 to 12 minutes.
- 03Add the drained diced tomatoes to the skillet and cook for another 4 minutes, letting some liquid evaporate. Sprinkle with a pinch of salt and stir in the paprika and oregano.
- 04In a large bowl, whisk together the eggs, flour, baking powder, garlic powder, black pepper, and another 1/2 teaspoon salt until completely smooth and slightly frothy.
- 05Pour the egg mixture over the sautéed onion and tomato in the skillet. Gently stir just enough to distribute the vegetables evenly. Let the skillet sit on the heat for 1 minute to help the edges set.
- 06Transfer the skillet to the oven and bake for 18 to 22 minutes, until the center is just set and the top is lightly browned. Let rest 5 minutes before slicing.
- 07Slice into wedges and serve warm or at room temperature.
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