Tomato and Basil Frittata

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                            FOOD FUNNY
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Thanks to Freddie Johnson for this one:

A little old lady sold pretzels on a street corner for 25 cents each.
Every day her young son would leave his office building at lunch time
and as he passed the pretzel stand he would leave her a quarter, but
never take a pretzel. This went on for more than 3 years. The two of
them never spoke. One day as the young man passed the old lady's stand
and left his quarter as usual, the pretzel lady spoke to him. Without
blinking an eye she said, "They're 35 cents now."

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                            TODAY'S RECIPE
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Frittate are usually served as the second course (secondi) of a meal,
but they also make wonderful breakfast, brunch, and luncheon dishes.

Tomato and Basil Frittata (Frittata al Pomodoro e Basilico)

2 Tbs cup (30 ml) olive oil
2 medium onions, thinly sliced
1 cups (250 ml) canned Italian tomatoes, drained and chopped
6 eggs, beaten
1/2 cup (125 ml) chopped fresh basil
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter

Heat the oil in a medium skillet over moderate heat and saute the onions
until golden but not brown. Add the tomatoes and cook for 5 minutes,
stirring frequently. Transfer the onions and tomatoes to a bowl and
allow to cool slightly. Add the eggs, basil, Parmesan cheese, salt, and
pepper to the bowl and mix well. Melt the butter in a 12-inch (30 cm)
skillet over moderate heat. Add the egg mixture and turn the heat as low
as possible. Continue cooking uncovered and without stirring until all
but the top of the egg mixture has set, about 15 minutes. Place the
skillet under a preheated broiler for 1 to 2 minutes, until the top is
set. The frittata should not be brown, either on the top or the bottom.
Cut into wedges to serve.
Serves 4 to 6.
Received on Wed May 19 18:48:03 2010