preparation

1. Preheat the oven to 350ºF. Heat 1 tsp. of the olive oil in a large nonstick oven-proof skillet over medium heat. Add the onion and shallot and sauté for about 7 to 8 minutes. Remove the onion mixture from the skillet and set aside.

2. Beat the eggs, egg whites, basil, and salt and pepper. Fold in the onion mixture.

3. In the remaining 1 tsp. of oil, heat the egg mixture on medium low. Cook without stirring for about 8 minutes.

4. Transfer the skillet to the oven, sprinkle with the cheese, and bake for about 10 minutes until top is no longer runny. Cook an additional 5 minutes if necessary. Cut into wedges to serve.