Baked Frittata Ribbons in Tomato Sauce
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.
Yield: 6 servings
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Amount per serving
- Calories: 126
- Calories from fat: 36%
- Fat: 5g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.7g
- Protein: 9.7g
- Carbohydrate: 11.6g
- Fiber: 2.5g
- Cholesterol: 146mg
- Iron: 1.5mg
- Sodium: 534mg
- Calcium: 88mg
- 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
- 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
- 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.
- Preheat broiler.
- 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.
- 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.
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