Frittata with Tomatoes, Onions and Basil

If you have a barbecue going you can make this ‘omelette’ outside; otherwise make it at home and take it with you – it is particularly good cold. I ate it first in Tuscany where it can have many variations – it is an excellent way of using up any left-over vegetables, pasta, ham and cheese. Very different to the rapid cooking of a French omelette, this Italian version is cooked over a low heat, very gently, so is very easy to cook when doing other tasks.