Pesto Frittata

I have friends who always make a bunch of pizza dough during farm-share season.  I've kind of been meaning to do that.  But haven't.  I did watch a lot of television last week, and on some show they described "frittata" basically as an egg pizza.  And you know what's easier than making pizza dough and waiting for it to rise?  Making frittata.  (At least, I believe that for now.)

I was really worried, in my first frittata ever, that it would stick to the pan, so I used way more oil than I needed.  I also used way too much garlic and basil.  But that isn't actually a problem - it was delicious!  But maybe less garlic and basil next time.  What had really happened was that I had tried to make basil pesto but I couldn't find my nuts, so I ended up with basil-garlic-olive oil - which is a fine pasta sauce!  But not the same.  So I threw the mixture in here instead, but also added chopped basil and chopped garlic.  Whatever, I'm not complaining.

2 T olive oil (I used more but shouldn't have)
1/4 c chopped onion
1/4 c chopped basil
1/4 c chopped garlic
6 eggs
two sliced tomatoes
1/2 c shredded sharp cheddar cheese

Cook onion and garlic in olive oil until well cooked and very fragrant but not quite brown and crispy.  Add basil.  Beat eggs, turn down heat, and add to pan, creating a thin layer.  Top with sliced tomatoes, then cheese.  When eggs are only runny in the middle, place under boiler until browned.