Tomato Frittata with Basil and Parmesan Cheese
Turn the oven on 'broil'.
Add the chopped onion and cook until soft, about 2 to 3 minutes.
Again, do not burn.
While the onion sautes, beat the eggs in a medium-sized bowl, and set aside while the veggies cook on the stove.
Add the basil to the onion/tomato mixture in the frying pan.
Remove pan from heat and add all of this cooked veggie/herb mixture to the bowl of beaten eggs.
Add the parmesan cheese, salt and pepper.
Blend everything together well.
Add another Tbsp or two of olive oil to the pan.
Pour the egg/veggie/herb/parmesan mixture back into the pan, cover, and cook on LOW for 20 minutes or until the egg mixture is cooked.
With a good oven mitt/glove, take the frittata out of the oven.
If you like, sprinkle with some freshly grated Parmesan cheese.
Garnish with pretty tomatoes and sprigs of fresh basil.