Tomato Omelet

Directions

1. 1
   1. Chop up your onion and begin sweating in a wee bit of oil.
2. 2
   2. Open up the tomatoes and dump 'em into the now-translucent onions. Don't drain them. Let the liquids reduce by about half on medium-low heat.
3. 3
   3. Once the tomatoes reduce, sprinkle the basil on top. Don't mix too much; you want that stuff to stay on top. Just even it out with a spoon.
4. 4
   4. Whisk three eggs together. You can add seasonings into the eggs as well. I didn't because I think the tomatoes have enough salt in them.
5. 5
   5. Pour the eggs onto the tomatoes slowly, making sure the surface is completely covered. Then take your wooden spoon and level it so every spot is covered in eggs.
6. 6
   6. Cover with a lid, and let the eggs set, approximately 5-6 minutes.
7. 7
   7. Sprinkle the mozzarella/parmesan/cheddar/whatever before serving.