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Baked Fritata Ribbons with tomato sauce

This was one of the appetizers I chose to try on the gals. I would never make the sauce again – peeling and de-seeding and chopping – no way. Bottled sauces and some chunks thrown in for color would be much better! Also the whole  idea of the bowls being able to be in the fridge and then put in the broiler, if you do that make sure to bring them up to room temperature first! I was also able to get 7 servings instead of the 6 it lists!

Baked Frittata Ribbons in Tomato Sauce

Ingredients

  • Sauce:
  • 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
  • Frittata:
  • 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 (I use regular Parmesan – the pecorino is darn expensive!)

Preparation

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. Preheat broiler. 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. 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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