Tomato Pesto Frittata

In a large skillet, heat the oil and add the onions and a little salt. Cover the pan and simmer over low heat for 5 minutes. Then, uncover and cook until the onions are soft and golden.

Add the tomatoes and the garlic, stirring to coat all ingredients. Let simmer for 15 minutes, then drain off the oil. Set the vegetables aside.

Preheat the oven to 350 degrees F.

In a large bowl, beat the eggs. Add the tomato and onion mixture, pepper (to taste), basil, parsley, Parmesan and pine nuts. Combine well.

Place the butter in a 10 inch layer cake pan and put it into the oven until the butter melts. Swirl the butter to cover the sides of the pan. Pour in the frittata mixture. Bake for about 15 minutes or until the eggs are no longer runny.

Loosen the edges and slide the frittata onto a serving plate, or serve from the pan, cutting wedge-shaped pieces.