Baked Frittata Ribbons in Tomato Sauce

Karry Hosford

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
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  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.
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