This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.
- 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
Bring the 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 the oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 to 2 minutes more.
Pour in the egg substitute, reduce the 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 the heat to low. Sprinkle the herbs, salt and pepper over the frittata. Spoon the 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 Publisher. All rights reserved.
nutrition information per serving
192 calories; 7g total fat; 2g total saturated fat; 10mg cholesterol; 529mg sodium; 16g carbohydrates; 3g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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