¼ of a medium sized onion, diced
1 tablespoon extra-virgin olive oil
4 eggs, beaten, with a sprinkle of sea salt and pepper added
Leftover ravioli (or other pasta, preferably whole wheat; quantity at your discretion)
A couple of cherry tomatoes, cut in half
A couple of basil leaves, roughly torn (you can use your favorite herb and/or spice seasoning)
Recipe and photo created by Weichen Yan for the Egg Nutrition Center [1]
Links
[1] http://www.eggnutritioncenter.org/recipe/ravioli-omelet-frittata/