Yield: 12 servings

3 large onions (about 6 cups)
9 Tbsps. olive oil (divided)
3 cups fresh chopped tomatoes (or canned)
11⁄2 cups chopped fresh basil
18 large eggs
3⁄4 cup grated Romano or Parmesan cheese

1. Cut onions into halves, place flat sides down and cut each half into narrow wedges.
2. Heat 3 Tbsps. oil in 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.
3. Add drained tomatoes and all but 3 Tbsps. basil to pan and cook with onions 1 minute to heat.
4. Beat eggs in bowl. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining oil in three 9-in. to 10-in. skillets, 2 Tbsps oil in each. Pour egg mixture evenly into the hot skillets. 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.

Recipe and photo from the National Onion Association.