Tomato Basil Frittata Your Entire Family Will Adore

Spanish in origin, frittatas are like a baked quiche without a crust, making it a perfect brunch item for those who are dining gluten-free. Just like quiche, you can fill the frittata with whatever fresh vegetables and herbs are available.


    60 g / 1⁄4 cup Crystal Margarine
    4 firm Roma Tomatoes
    1 medium Red onion, thinly sliced
    60 g / 1⁄4 cup Parmesan cheese
    5 or 6 leaves Fresh basil
    6 large Eggs, separated
    Salt and pepper


  1. Pre-heat the oven to 350°F(160°C).
  2. Slice the tomatoes into 1⁄4-inch thick rounds.
  3. Neatly stack the basil leaves on top of each other and roll them into a tight package. With your sharpest knife, slice the leaves widthwise into the thinest strips possible.
  4. In a large, non-stick, oven-safe frying pan, melt 1⁄4 cup Crystal margarine over medium heat.
  5. Add the sliced tomatoes and onions to the pan, tossing them to coat with margarine. Season to taste with a few pinches of salt and pepper.
  6. Allow the onions and tomatoes to cook without disturbing them. This will give you a nice caramelized edge on the vegetables.
  7. Meanwhile, beat 3 egg whites in a medium bowl with an electric mixer set on high speed until they reach medium peaks. Set aside.
  8. In a second bowl, mix the yolks and 3 remaining egg whites together with a rubber spatula. Fold the whipped egg whites into the yolk mixture in 3 parts. The whipped egg whites are added in additions to ensure a voluminous, fluffy frittata.

  9. Once the vegetables are nicely coloured, sprinkle the thinly sliced basil over them, immediately followed by the fluffy egg mixture. Reduce the heat to low.
  10. Sprinkle the grated parmesan on top of the egg mixture and allow the frittata to cook on low heat for about 3 minutes.
  11. Gently transfer the frittata to the oven. Cook until there is a firm jiggle whet the pan is tapped, and the centre no longer looks wet, approximately 8-10 minutes.
  12. Remove the pan from the oven and allow the frittata to cool for about 3-4 minutes before serving.
  13. To serve the frittata, cut it into 6 or 8 wedges while it is in the pan and serve with a pie spatula.

Chef Tips

  • Frittatas can be filled with all sorts of fresh vegetables and cheeses.
  • A well-seasoned cast iron pan works best for cooking frittata. Heavy pans retain heat, allowing for fast, even cooking.