Total Calories: 485
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.
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