Frittata with Onion, Basil, and Tomato

• From: National Onion Association

Ingredients

• 1 large onion, cut into narrow wedges

• 3 Tbs olive oil, divided

• 1 cup fresh, chopped tomatoes

• 1/2 cup chopped fresh basil

• 6 large eggs

• 1/4 cup grated Romano or Parmesan cheese

Make this frittata on any busy weeknight—a one-pan, six-ingredient meal that's ready in no time.

Directions

• Heat 1 tablespoon oil in 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes or until golden.
• Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan; cook with onions for 1 minute.
• Beat eggs in bowl with fork. Add onion, tomato, and basil mixture to eggs, stirring just to combine.
• Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes.
• Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.