In a bowl or large glass measuring pitcher, whisk together the eggs
and water until well blended.
In a large fry pan over medium heat, warm the olive oil. Add the
onion and cook, stirring, until golden, about 5 minutes. Raise the
heat to high and add the diced tomato, basil, salt and a grind of
pepper. Cook until the tomato is heated through and any juices have
evaporated, about 1 minute.
Add the beaten eggs all at once, reduce the heat to medium and cook
without stirring for 1 minute. Using a rubber spatula, stir the eggs
from the edges of the pan toward the center. Continue to cook and
stir gently until the eggs are almost cooked but are still moist,
about 3 minutes.
Sprinkle the cheese over the eggs and cook for 1 minute more. Divide
the eggs evenly among warmed plates and serve immediately. Serves 4.
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