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Herb & Onion Frittata

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  1 serving
This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.
RECIPE INGREDIENTS
1 cup  diced onion
1/4 cup plus 1 tablespoon   water, divided
1 teaspoon  extra-virgin olive oil
1/2 cup  liquid egg substitute
2 teaspoons  chopped fresh herbs  or 1/2 teaspoon dried
1/8 teaspoon  salt
1/8 teaspoon  freshly ground pepper
2 tablespoons  farmer’s cheese or reduced-fat ricotta
Herb & Onion Frittata Recipe at Cooking.com
DIRECTIONS
Bring onion and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes. Drizzle in oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 to 2 minutes more.


Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.


Reduce heat to low. Sprinkle herbs, salt and pepper over the frittata. Spoon cheese on top. Lift up an edge of the frittata and drizzle the remaining 1 tablespoon water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes. Slide the frittata out of the pan using the spatula and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   1 serving
Calories: 192
Fat. Total: 7g
Protein: 15g
Carbohydrates, Total: 16g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 10mg
Sodium: 529mg
% Cal. from Fat: 33%
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