Tomato Frittata



2 Tbs (30 ml) olive oil

2 medium onions, thinly sliced

1 - 15 oz (420 g) can of Italian tomatoes,

drained and coarsely chopped

6 eggs, beaten

Salt and freshly ground pepper to taste

3 Tbs (45 ml) freshly grated Parmesan cheese

1/2 cup (125 ml) roughly chopped fresh basil



Heat the olive oil in a large, heavy skillet over moderate heat and

saute the onions for 8 to 10 minutes, until golden but not brown. Add

the tomatoes and cook an additional 5 minutes, stirring frequently.

Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing

bowl. Turn the heat down to the lowest setting and add the egg

mixture to the pan, stirring a little to combine the onions and

tomatoes. Cook uncovered for about 15 minutes, until the eggs have

set and only the top surface is still runny. Place the skillet under

a preheated broiler and cook for 1 or 2 minutes, just until the eggs

on the surface have set. Properly cooked, the frittata should not be

brown on the top or bottom. Serves 4.



Bon appetit from the Chef and staff at World Wide Recipes