1 (15 ounce) can Italian tomatoes, drained and coarsely chopped
6 eggs, beaten
Salt and freshly-ground pepper, to taste
3 tablespoons freshly-grated Parmesan cheese
1/2 cup roughly chopped fresh basil
Heat the olive oil in a large, heavy skillet over moderate heat and sauté 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.
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