Recipe - Frittata With Tomatoes Onions And Basil

6 md Onions; thinly cut or sliced up
6 tablespoon Olive oil
8 ounce Plum tomatoes
Salt
Black pepper; freshly ground
6 Eggs
2 tablespoon Freshly grated Parmesan
A handful of fresh basil
2 ounce Butter

TWO FAT LADIES SHOW #FL1A06

Sweat the onions in the oil until just browning. Skin and chop the tomatoes
and add to the onions with salt to taste. Cook for 10 minutes, stirring
occasionally. Press the vegetables to the side of the pan and remove to a
bowl with a slotted spoon. Leave to cool.

Beat the eggs until well mixed but not frothy. Add the vegetables, cheese,
a good quantity of pepper and salt to taste. Tear up the basil leaves, add
and stir everything together. Melt the butter in a 12 inch nonstick frying
ban until just foaming. Pour in the egg mixture, lower the heat and cook
for 15 minutes until the eggs are set but the top is still a bit runny. The
put the pan under the broiler for 30 seconds.

Loosen the frittata with a pliable spatula and slide onto a suitable dish.
Cut into wedges whencooled. It can be eaten warm with a salad or cold on a
hunk of bread.

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998