Here in Alabama, we might be in the middle of the hot and sticky dog days of summer... but the tomatoes and basil are perfect. This is just the time for a Frittata with Tomatoes, Onion and Basil; the challenge for Pomodori e Vino this week.
If y'all have ever made a frittata... it is really simple. It is an open-faced Italian omelet. It is a base of eggs and whatever~ cooked slowly in a skillet, then finished under a broiler until it is firm.
This is a Frittata that is packed full of flavor. In this recipe, 3 cups of onion are cooked until caramelized, and combined with tomatoes. Just before serving combine 5 eggs with tomato mixture, basil and cheese.
The result is a beautiful skilletfull of tomato and basil. It is best served warm out of the oven, and sliced into wedges. With some cantelope this makes a perfect brunch.