Sweat the onions in the oil until quite soft and just browning. Skin and chop the tomatoes (you can also use 1 cup drained canned ones) and add to the onions with a little salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl using a slotted spoon. Leave to cool.
Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of ground black pepper, and more salt to your liking. Tear up the basil leaves, add, and stir everything together. Melt the butter in a 12-inch nonstick frying pan until it is just foaming. Pour in the egg mixture, lower the heat, and cook for about 15 minutes until the eggs are set but the top is still a bit runny. Then you can put the pan under the broiler for half a minute.
Loosen the frittata with a metal spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread as the schoolchildren and workmen do for their lunch.
Yield: 4 Servings
From Cooking with the Two Fat Ladies
Gray: This was delicious and very easy to make. I will definitely be doing this again. We had never made any frittata before, but it turned out great. It was even better because the onions, tomatoes and basil were from our garden.
Katie: This is a new cookbook that we have acquired this year. We have been watching Two Fat Ladies on the Cooking Channel on Saturday nights for quite some time now. When we found this cookbook at the used book store, we had to get it. We saw the episode where Jennifer made this frittata, and I have to say that it was delicious! We thought it could have been made with less butter in the pan, but it sure tasted good. All our fresh ingredients made this recipe wonderful. Definitely one to make again!