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Baked Frittata Ribbons in Tomato Sauce

Karry Hosford
Yield 6 servings
The addition of pecorino, a peppery sheep's milk cheese, gives this country dish a decidedly Sicilian flair. You can prepare it a day ahead and reheat under the broiler before serving.


  • Sauce:
  • Cooking spray
  • 2 cups finely chopped onion
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh basil
  • 2 garlic cloves, minced
  • 4 cups chopped seeded peeled plum tomatoes (about 2 1/2 pounds)
  • 1/2 teaspoon salt
  • Frittata:
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Nutrition Information

  • calories 126
  • caloriesfromfat 36 %
  • fat 5 g
  • satfat 1.8 g
  • monofat 1.7 g
  • polyfat 0.7 g
  • protein 9.7 g
  • carbohydrate 11.6 g
  • fiber 2.5 g
  • cholesterol 146 mg
  • iron 1.5 mg
  • sodium 534 mg
  • calcium 88 mg

How to Make It

  1. To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 tablespoons parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.

  2. Preheat broiler.

  3. To prepare frittata, combine 1/4 cup parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.

  4. Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-ounce) ramekins or custard cups. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.