Tomato Omelet

1. Chop up your onion and begin sweating in a wee bit of oil.
2. Open up the tomatoes and dump ‘em into the now-translucent onions. Don’t drain them. Let the liquids reduce by about half on medium-low heat.
3. Once the tomatoes reduce, sprinkle the basil on top. Don’t mix too much; you want that stuff to stay on top. Just even it out with a spoon.
4. Whisk three eggs together. You can add seasonings into the eggs as well. I didn’t because I think the tomatoes have enough salt in them.
5. Pour the eggs onto the tomatoes slowly, making sure the surface is completely covered. Then take your wooden spoon and level it so every spot is covered in eggs.
6. Cover with a lid, and let the eggs set, approximately 5-6 minutes.
7. Sprinkle the mozzarella/parmesan/cheddar/whatever before serving.