Instructions: Saute the onion in olive oil in a frying pan. Add a pinch of salt. Lower the heat and cover. Cook until the onion is a golden color. Add the tomatoes and simmer for 20 minutes. Spoon off the excess oil and transfer the vegetables to a bowl.

In another bowl beat the eggs, add the onions and tomatoes, the grated parmesan and a little pepper. Combine the ingredients and add the basil.

In a cast-iron or non-stick skillet melt the butter and once its foaming add the egg and vegetable mixture. Make sure the heats low and cook until the eggs are thick and set.

Finish the dish for a few seconds under a broiler. Serve in wedges.

This recipe yields 2 servings.

Comments: Try this frittata with Wolfgangs Country Tomato & Basil Soup.

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