Serves: 4
Total Calories: 485

2 tablespoons olive oil
1/2 cup onion, minced fine
2 leaves basil, minced
1 (16-ounce) can diced tomato, drained or 4 Roma tomatoes
8 large eggs
1/2 cup ricotta cheese or small curd cottage cheese
1/4 cup gratted Parmesan cheese
2 tablespoons butter or margarine
1 sprig fresh parsley, minced
salt and pepper

In a skillet brown the onion in the olive oil until golden brown, add the basil and tomatoes, and cook for 5 minutes over medium heat. With a wire whisk beat well the eggs, adding the Ricotta cheese and Parmesan cheese. While preparing this recipe, preheat the DO over 5-6 briquets and load the lid with 20-24 briquets. Melt the butter in the Dutch oven and pour the egg mixture in the DO.

NOTE: The DO should be hot enough that a couple drops of the egg mixture will sizzle. Spoon the onion, basil, and tomato mixture over the eggs and place the DO in the firepan over the 5-6 briquets. Put the pre-heated lid on and bake for 15-20 minutes. Every few minutes give the DO a quarter turn to evenly brown the bottom. The eggs will be well set when done. Serve in wedges and garnish with minced parsley.

Nutritional Facts:

Serves: 4
Total Calories: 485
Calories from Fat: 186

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Breakfast Cholesterol Casserole
Breakfast Enchiladas
Danish Meat Balls
Dutch Oven Polenta aka Cornmeal Mush
Dutch Oven Potato And Egg Pie
Irish Omelet
Irish Potato Cakes
Italian Breakfast Frittata
Sourdough Waffles
Swedish Coffee