Baked Frittata Ribbons in Tomato Sauce

Baked Frittata Ribbons in Tomato Sauce
Photo by Karry Hosford

Ingredients

  • ¼ cup (1 ounce) grated fresh pecorino Romano cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil
  • 4 cups chopped seeded peeled plum tomatoes (about 2 1/2 pounds)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Cooking spray
  • + 8 more ingredients
    • 4 large eggs
    • 4 large egg whites
    • ½ teaspoon salt
    • Sauce:
    • ¼ cup finely chopped fresh flat-leaf parsley
    • 2 cups finely chopped onion
    • 2 garlic cloves, minced
    • Frittata:

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 ...

View full recipe at My Recipes

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