Recipe: Eggs with Tomatoes and Basil

by Marisa Olsen

1 tablespoon of olive oil
Half a red onion diced
Quarter cup of roughly chopped tomatoes (I used a mix of whole and cherry tomatoes)
3 eggs whisked (I used two egg whites and one whole egg)
2 tablespoon of shredded fontina
1 tablespoon of basil chiffonade
Salt and pepper
Heat an iron skillet or pan on medium high heat and add the olive oil. Once the skillet is heated, add the diced red onion and sauteed for three minutes until the onions are translucent. 

Add the tomatoes and stir occasionally until the tomatoes are wilt or the cherry tomatoes start to blister. 

Add the whisked eggs and the shredded fontina and stir until eggs are cooked through. 

Sprinkle eggs and basil chiffonade, salt, and pepper.