Caprese Frittata with Roasted Tomatoes and Onion

Last week was my last in Art History. Super sad to say goodbye to all my great pals there. I loved-loved working with those people.

But as a result of quitting my job, I have no job (for now)! So I guess that means I can make daily elaborate breakfasts. This one, a fourth of July brunch with my family at the cabin in the woods. It was kind of awesome.

two medium-large tomatoes, cut into 1/8s or so
1/2 medium onion, chopped similarly
salt and pepper
olive oil
8 eggs
1/2 cup grated parmesan cheese
1/4 cup fresh basil, cut into ribbons
1/4 cup roughly chopped or torn fresh mozzarella

Drizzle the tomatoes and onion with a bit of olive oil and sprinkle with salt and pepper. Roast them in a 425°F oven until they've released their moisture and begun to brown.

When the tomatoes/onions are done roasting, turn the oven down to 375° and preheat a 10-12 inch cast iron skillet over medium heat on the stove top.

Whisk together the eggs, parmesan, and basil and season with some salt and pepper. Coat the hot skillet liberally with olive oil, then pour in the egg mixture. Stir constantly for about 30 seconds, then leave it still. Top with the roasted tomatoes and onion, and the mozzarella.

Cook on the stovetop until the sides are set, then finish in the oven until the top is puffy. You can run it under the broiler for a minute or two if you want some additional browning.