Herb & Onion Frittata

This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

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Ingredients

1 cup diced onion		2 teaspoons chopped fresh herbs, or 1/2 teaspoon dried
1/4 cup plus 1 tablespoon water, divided		1/8 teaspoon salt
1 teaspoon extra-virgin olive oil		1/8 teaspoon freshly ground pepper
1/2 cup liquid egg substitute, such as		2 tablespoons farmer’s cheese, or reduced-fat ricotta

Prep: 10 min Total: 15 min (Quick)

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1
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.
2
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.
3
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.

Calories: 189		Fiber: 3 g
Fat: 7 g		Saturated Fat: 2 g
Carbohydrates: 16 g		Protein: 15 g
Sodium: 529 mg		Monounsaturated Fat: 4 g
Exchanges: 2 vegetable, 2 very lean meat, 1 fat		Cholesterol: 10 g
Carbohydrate Servings: 1		Potassium: 340 mg
Nutrition Bonus: Vitamin C (20% daily value).		Added Sugars: 0 g

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