• 2 tablespoon(s) extra-virgin olive oil
  • 1 medium onion (thinly sliced)
  • 1 medium tomato (chopped)
  • 6 large eggs
  • 1/4 teaspoon(s) salt
  • pinch pepper (freshly ground)
  • 1 tablespoon(s) parsley (chopped)


  1. Preheat oven to 425 degrees.
  2. Heat 9-inch skillet over high heat. Add olive oil and turn pan to coat.
  3. Lower heat to medium and add onion. Stir occasionally and cook for approximately 5 to 7 minutes, or until onion is soft and golden brown.
  4. In a medium bowl, whisk eggs. Stir in salt, pepper, and parsley. Add onions and tomatoes.
  5. Pour egg mixture into oven safe casserole dish and bake uncovered for 15 to 20 minutes. Let stand for 5 minutes before serving.

Adapted from

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