Serves 4 as a meal or many as an appetizer
Ingredients
- 3 cups thinly sliced yellow onion
- 1/3 cup olive oil
- 1 cup canned Italian tomatoes, drained and roughly chopped
- 2 teaspoons salt (I use less, it seems a little salty with this much)
- 5 eggs (U.S. Extra Large)
- 2 tablespoons freshly grated Parmesan cheese
- Freshly ground pepper, 6 twists of the mill
- 1/2 cup roughly chopped fresh basil
- 3 tablespoons butter
Directions
Cook the sliced onion, with all the oil, in a medium skillet over low heat until it is completely wilted and has turned a rich golden color.
Add the tomatoes and 1/2 teaspoon of the salt. Raise the heat to medium and cook for 8 minutes, stirring frequently. Turn off the heat and tilt the pan, gathering the tomatoes and onion at the upended side of the pan to drain them of oil. When the oil has drained off, transfer the vegetables to a bowl and allow to cool.
Beat the eggs in a bowl until the yolks and whites are blended. Using a slotted spoon, add the tomatoes and onion, and then add the remaining 1 1/2 teaspoons of salt, the grated cheese, pepper, and chopped basil, and beat everything into the eggs.
Melt the butter in a 12-inch skillet over medium heat. When butter begins to foam, and well before it becomes colored, add eggs, turn the heat down to minimum, and cook slowly until mostly set. You may finish it under the broiler or place a plate on top of the pan, flip and then return omelet to pan.
Notes
This can served in small pieces with toothpicks at room temperature for a nice appetizer.