Herb & Onion Frittata

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

Serves: 1
Preparation time: 10 minutes
Cook time: 10 minutes

Ingredients1 cup diced onion
1/4 cup plus 1 tablespoon water, divided
1 teaspoon extra-virgin olive oil
1/2 cup liquid egg substitute, such as Egg Beaters
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 

Preparation1. Bring onion and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until onion is slightly softened, about 2 minutes. Uncover and continue cooking until water has evaporated, 1-2 minutes. Drizzle in oil and stir until coated. Continue cooking, stirring often, until onion begins to brown, 1-2 minutes more.

2. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so 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 remaining 1 tablespoon water under it. Cover and cook until egg is completely set and cheese is hot, about 2 minutes. Slide frittata out of pan using the spatula and serve.