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Frittata with Onion, Basil and Tomato




Source of Recipe


Unknown


List of Ingredients




Frittata with Onion, Basil and Tomato


1 medium onion
2 tablespoons olive oil, divided
1 (14 1/2-ounce) can drained diced fire-roasted tomatoes
1/2 cup chopped fresh basil, divided
4 eggs
4 egg whites
1/4 cup freshly grated parmesan cheese

Recipe




Cut onions in half lengthwise. Cut each half into narrow wedges. In a large nonstick skillet, heat 1 tablespoon oil. Add onion and cook 10 to 12 minutes or until golden. Remove about 1/3 of the onion from skillet and keep warm. Add tomatoes and all but 1 tablespoon of basil to skillet and cook with onions 1 minute.

Place eggs and egg whites in medium bowl and beat with a fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 1 tablespoon oil in skillet on medium until hot. Pour egg mixture into hot skillet. Cover and cook on low 12 to 15 minutes or until set. Top with reserved onions and basil; sprinkle with cheese. Let stand 2 minutes; cut into wedges and serve warm.


Per wedge:

214 calories, 14 grams protein, 13 grams fat (54 percent calories from fat), 3.3 grams saturated fat, 12 grams carbohydrate, 216 milligrams cholesterol, 457 milligrams sodium, 3 grams fiber.