Cook 3 Tbsp of oil in a 12” nonstick skillet set on high heat sizzling, about 2 minutes. Add the onions, red pepper flakes, & Thyme. Mix well and reduce heat to medium low and cook for 30 minutes, stirring every 5 minutes to prevent sticking. Add ½ tsp salt, pepper, and 1 tsp of garlic. Reduce heat to low and cook for 30 minutes, stirring every 10 minutes. Transfer the onion mixture to a large bowl. Preheat oven to 350°F. In another nonstick skillet, brown sausage and discard the rendered fat. Add the browned sausage and parsley to the cooked onions and mix well. In a large bowl, beat the eggs with the remaining salt and garlic. Stir into the sausage/onion mixture. Cook the remaining 3 Tbsp of oil in a 12” nonstick oven proof skillet on medium high heat until sizzling, about 2 minutes. Pour in the frittata mixture and cook for 2 minutes, stirring once. Bake in the oven for 15 minutes. Turn the frittata over and bake for 15 more minutes. It tastes great warm, but the taste matures beautifully in the frittata if refrigerated overnight, then brought back to room temperture to serve the next day.

Spread boursin mixture over warm frittata. Sprinkle fresh snipped basil over the top

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