1 1/2 c. spinach leaves, coarsely chopped and fresh
3 tbsp. light olive oil
3/4 c. white onions, thinly sliced
8-9 eggs
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1/4 tsp. sweet basil
2 tbsp. parsley, fresh and minced
1/3 c. Parmesan cheese
2 med. tomatoes, firm and ripe, thinly sliced
6 olives, pitted, ripe and thinly sliced

Preheat oven to 350 degrees. In heavy iron skillet, heat oil and saute onions, stirring until soft. In a large bowl, beat eggs with wire whisk, then fold in salt, pepper, basil, spinach, parsley, and Parmesan cheese. Turn into skillet containing the onion and cook on top of stove over low heat, lifting from bottom with spatula as the eggs set. After 3 minutes arrange tomatoes and olive slices on top, then place the frittata in heated oven until firmly set and slightly browned. Serve from the skillet while hot. Serves 4.