Frittata With Onion, Tomato, and Basil


Bake breakfast on the grill with this easy frittata recipe. Packed with protein, veggies and cheese, this dish will fuel you up and start your day strong.

Source: National Onion Association


  • 1 large or 2 small onions (about 2 cups)
  • 3 tablespoons olive oil (divided)
  • 1 cup fresh chopped or canned diced tomatoes*, drained
  • 1/2 cup chopped fresh basil
  • 6 large eggs
  • 1/4 cup grated Romano or Parmesan cheese


  1. Cut onions into halves, place flat sides down and cut each half into narrow wedges.
  2. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm.
  3. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat.
  4. Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine.
  5. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese.
  6. Let rest 2 or 3 minutes, then cut into wedges to serve.

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Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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