Herb & Onion Frittata

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

Herb & Onion Frittata
Nutritionist Tested & Approved

Time: 10 minutes

Ingredients
  • 1 cup diced onion

  • 1/4 cup plus 1 tablespoon water, divided

  • 1 teaspoon extra-virgin olive oil

  • 1/2 cup , Egg Beaters liquid egg substitute, such as

  • 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

Directions
  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.


Nutritional Facts

Servings
1
Calories
264
Added Sugars
0g
Carbohydrates
16g
Cholesterol
11mg
Dietary Fiber
3g
Fat
12g
Monounsaturated Fat
5g
Potassium
665mg
Protein
22g
Saturated Fat
3g
Sodium
642mg
Bonus
Vitamin C (20% daily value)
Carbohydrate Servings
1
Exchanges
2 vegetable
2 very lean meat
1 fat

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