Tomato and Cheese Frittata

a la Bittman-How to Cook Everything

makes 4 servings
time: 30 minutes

all sorts of veggies can be used here

2 T extra v. olive oil
1/2 onion diced
salt and freshly ground pepper
1 1/2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture
6 - 8 eggs
1/2 cup freshly grated Parmesan cheese

Put 1 T olive oil in large skillet over medium heat.
When hot, add the onion and cook, sprinkling with salt and pepper until soft, almost 5 minutes.
Add the tomato and turn the heat down to low.
Cook, stirring occasionally until the pan is almost dry, another 5 minutes or so.

Meanwhile, beat the eggs with some salt and pepper. Pour the eggs over the tomato, using a spoon if necessary to evenly distribute the vegetables.
Sprinkle the cheese over top and cook, undisturbed until the eggs are barely set, 5 to 10 minutes.
(You can set them further by putting the pan in a 350 degree oven for a few minutes or by running it under the broiler for a minute or two.)
Serve hot, warm or at room temperature.