All sorts of vegetables can be used here. See the variations and the list that follows.
- 2 tablespoons extra virgin olive oil
- 1/2 onion, sliced
- Salt and freshly ground black pepper
- 1-1/2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture
- 6 to 8 eggs
- 1/2 cup freshly grated Parmesan cheese
Put a tablespoon of the olive oil in a large skillet over medium-high heat. When hot, add the onion and cook, sprinkling with salt and pepper, until soft, about 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 350F oven for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm, or at room temperature