A BIG Fluffy Egg - with beans & vegetables

1/2 lg  Vidalia onion - slice-chop
1/2  can of beans - rinse-drain
1T  butter
1 jumbo fresh-farm egg
a sprig of fresh basil - chopped
1 sm just-picked tomato - slice-chop

Combine onion, any type of canned beans and butter in a non-stick pan.  Saute' until the beans are snapping and the onion is almost translucent.  Add the egg, slightly beaten.  Let set a bit, then flip like an omelet, or stir gently for a lightly-scrambled egg.  Add the basil  when egg is almost cooked.  Serve with the chopped tomato that's been sprinkled with coarsely ground sea salt.  Pepper everything and serve. . .Lin