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1
Preheat the oven to 400 degrees F.
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2
Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan.
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3
Add the onion, and cook slowly until the onion is wilted and translucent.
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4
Add the hot sauce.
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5
Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated.
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6
Drain off the fat and transfer the tomatoes and onions to a bowl.
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7
(If desired, add well-drained artichoke hearts here.)
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8
Mix in salt and pepper, then cheese and basil.
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9
In a bowl, beat the eggs with salt and pepper until blended, but not smooth.
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10
In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil.
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11
Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered.
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12
Stir a little.
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13
Cook over medium heat until the eggs begin to bubble gently around the edges.
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14
Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes.
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15
Slide out onto a serving plate.
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16
Serve immediately or set aside and serve at room temperature.
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17
Serve with a dollop of sour cream and more hot red pepper sauce.
