Frittata with Basil (frittata Al Basilico)

Heat a non stick or cast iron pan but not too hot. Beat eggs with cheese until well blended. Add basil leaves which have been cut fine. Mix well. Add some black pepper to taste. Put about two tablespoons of olive oil in the pan and coat the bottom and sides well. Do not let the oil smoke. Pour in the egg mixture. Do not mix. You can shake the pan lightly to evenly distribute the egg mixture or keep it from sticking. Cook slowly over a low flame until the edges begin to brown slightly. To test if the bottom is done just slip a fork under one edge and lift it up. If it is lightly browned it should be done. Slide onto a plate - cooked side down. Place about another tablespoon of oil in the pan. Place the pan over the uncooked side of the omelet and with a quick motion, flip the plate so the uncooked side of the omelet is in the bottom of the pan. This takes some practice but is easier with a nonstick pan that is not so heavy. Cook the other side until lightly browned. Cut into wedges and serve with a light salad, bread and white wine. Variations: Fresh Italian parsley chopped - stems removed. Thinly sliced potatoes and onions which have been sauted until tender. Mix these into the eggs with roasted red peppers and garlic. Fresh peas lightly steamed mixed into the eggs with a few sprigs of chopped dill and a chopped vine ripened tomato.