1/4 c. olive oil
5 sm. yellow onions, sliced thin
1 (14 1/2 oz.) can whole, peeled tomatoes, drained & chopped
1/4 lb. smoked ham, chopped
1/4 c. Parmesan cheese, grated
2 tbsp. fresh parsley, minced
1/2 tsp. dried marjoram, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. salt
Lg. pinch of pepper
6 lg. eggs
2 tbsp. butter

Heat oil in medium skillet over medium-high heat. Add onions; cook until onions are golden brown, 6 to 8 minutes. Add tomatoes; cook over medium heat, stirring constantly, 5 minutes. Remove tomatoes and onions from skillet to large bowl with slotted spoon; discard drippings. Let tomato-onion mixture cool to room temperature. Add ham, cheese, parsley, marjoram, basil, salt and pepper to cooled mixture; mix lightly. Whisk eggs in small bowl; stir into ham mixture.

Heat broiler. Heat butter over medium heat in 10-inch heavy skillet with flameproof handle. When foam subsides, reduce heat to very low. Add egg mixture to skillet; spread in even layer. Cook without stirring over very low heat until all but top 1/4-inch of egg mixture is set, 8 to 10 minutes. Shake pan gently to test. Place skillet under broiler about 4 inches from heat; cook 1 to 2 minutes until top is set. Do not let top brown or frittata will be dry.

Can be served at room temperature or cold.

Serves 4.