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Frittata with basil - (Frittata al basilico)

6 eggs
1 large handful fresh basil leaves (stems removed)
1 cup fresh grated parmesan cheese
fresh ground black pepper

Heat a non stick or cast iron pan but not too hot.

Beat eggs with cheese until well blended. Add basil leaves which
have been cut fine. Mix well. Add some black pepper to taste.
Put about two tablespoons of olive oil in the pan and coat the
bottom and sides well. Do not let the oil smoke. Pour in the
egg mixture. Do not mix. You can shake the pan lightly to evenly
distribute the egg mixture or keep it from sticking. Cook slowly
over a low flame until the edges begin to brown slightly. To test
if the bottom is done just slip a fork under one edge and lift it
up. If it is lightly browned it should be done.

Slide onto a plate - cooked side down. Place about another tablespoon
of oil in the pan. Place the pan over the uncooked side of the
omelet and with a quick motion, flip the plate so the uncooked side
of the omelet is in the bottom of the pan. This takes some practice
but is easier with a nonstick pan that is not so heavy. Cook the
other side until lightly browned. Cut into wedges and serve with
a light salad, bread and white wine.

Variations:

Fresh Italian parsley chopped - stems removed.

Thinly sliced potatoes and onions which have been sauted until
tender. Mix these into the eggs with roasted red peppers and
garlic.

Fresh peas lightly steamed mixed into the eggs with a few sprigs
of chopped dill and a chopped vine ripened tomato.

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