Frittata with Tomatoes and Basil

Briefly scald the tomatoes, peel off the skin, remove the seeds and cut into larger cubes. Heat 3 tablespoons of olive oil in a pan, add the tomatoes, salt and simmer gently for about 10 minutes. Lift the tomatoes out of the pan and let them cool slightly. Beat the eggs in a bowl. Then add the tomatoes, freshly grated Parmesan, salt and the basil leaves plucked into small pieces, pepper and mix well. Reheat the oil remaining in the pan. Pour in the egg mixture and stir quickly over high heat with a wooden spoon until the mixture begins to set. Then immediately reduce the heat sharply. Use the cooking spoon to loosen the frittata from the side of the pan, shaking the pan gently to allow the frittata to separate from the bottom as well. Once the bottom of the frittata is golden brown, place a lid on the pan and flip it over so that the frittata is on top of the lid. Add the remaining oil to the pan, slide the frittata back in, and bake the other side until golden brown. Portion into any size pie pieces and serve quickly.

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