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.