Tomato Omelet

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   1. Chop up your onion and begin sweating in a wee bit of oil.

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   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.

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   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.

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   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.

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   6. Cover with a lid, and let the eggs set, approximately 5-6 minutes.

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   7. Sprinkle the mozzarella/parmesan/cheddar/whatever before serving.

No additional tips available.