Piccolo Tomato, Basil  & Burrata Frittata

Piccolo Tomato, Basil & Burrata Frittata

Frittatas are one of our most favorite dishes. You can eat them anytime of the day, they keep well and travel beautifully. When you have a base recipe, you can create all kinds of variations. 


1 cup chopped yellow onion
2 Tablespoons Bella Cucina extra virgin olive oil
8 organic eggs
2 Tablespoons Bella Cucina Fresh Basil or Arugula Pesto                                        1/4 cup whipping cream or cottage cheese                                                             1/4 cup grated Parmesan Cheese                                                                            1- 6 ounce jar Bella Cucina Piccolo Pomodoro Tomatoes 
1/4 cup chopped fresh basil 
8 ounces burrata or fresh milk mozzarella cheese 
1 teaspoon Bella Cucina Wild Oregano & Sage Salt 

⁠PREPARATION: Preheat oven to 375 degrees.

In an 8 or 9 inch non-stick pan, heat 2 Tablespoons olive oil over medium heat. Add the chopped onion and a pinch of the salt. Cook for 4-6 minutes, stirring often, or until the onion is soft and caramelized sweet. Remove from the heat.

In a blender or food processor, add the eggs, pesto, cream, and Parmesan Cheese.  Blend just until smooth. Pour the eggs mixture over the onions in the pan. Spoon in the tomatoes, drained from the marinade. Tear the burrata into pieces and scatter on top of the tomatoes. Sprinkle with the fresh basil.  Place in the oven and cook 25-30 minutes, or until the edges pull away from the side of the pan and the center is springy, but not liquid. You can test with a skewer or toothpick.

Cool slightly, then turn out onto a platter or cutting board. Cut into wedges and serve warm or snack all day long at room temperature.

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