Onion, Garlic and Basil Frittata

From: barefootmommawv

On Jan 8, 2009

Yummy! Just what I was looking for something to use up some pesto I already had. I made as directed except I added a handful of chopped ham after the onions were carmelized. This was a great addition to an already fantastic dish. I used colby and jack cheese. I barely got a pic because DH was wanting to dig in as soon as I pulled it out of the oven. Thank You bluemoon downunder for a wonderful breakfast. Made for 123 hit wonders

From: Alison J.

On Sep 7, 2008

Very tasty. I used much more cheddar cheese than called for in the recipe, and as per KateL's review, added some parmesan to the egg mixture as well. Next time I will probably try adding feta with the cheddar cheese - I think that will add a little extra "oomph!" of flavour (not that extra oomph is especially required, but it's always nice to try). Thanks, bluemoon downunder!

From: KateL

On Sep 6, 2008

4 Stars, what a pleasant switch from our usual omelet, loved the carmelized onions! Made half the recipe in a 10" nonstick saute pan, and used Vidalia onions (TG for Costco), measuring 1 cup for each medium onion. Used Buitoni pesto sauce. I learned that "tasty cheese" in Australia goes by "sharp cheddar cheese" in U.S.A. Measurements and times were very good, although it took me a few extra minutes to set the eggs atop the burner (I have broiler issues) with a lid on. That little bit of brown sugar gave the onions a glorious brown tone. In a different mood, I would load on lots more grated cheddar cheese, or use swiss cheese. For a more quiche-like texture, I'm tempted to toss 1/4 cup of grated parmesan cheese into the egg-milk-pesto mixture. Will make again, bluemoon downunder, it's getting to be a habit to stalk your recipes. Made for Newest Zaar Tag.