Baked Frittata Ribbons in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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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