Yield: 4 servings.

1 large or 2 small onions (about 2 cups)
3 tablespoons olive oil (divided)
1 cup fresh chopped tomatoes (or canned fire-roasted tomatoes)
1/2 cup chopped fresh basil
6 large eggs
1/4 cup grated Romano or Parmesan cheese

Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat. Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.