This quick egg dish is especially good for brunch. Mint gives it an interesting and fresh flavor, but feel free to use basil instead.
Recipe Ingredient Details:
1 tablespoon water
1 bunch fresh mint or basil, finely chopped
Salt and pepper
1 large red onion, chopped
1 tablespoon extra-virgin olive oil or butter (more if your pan is not well-seasoned or nonstick)
1 cup cherry tomatoes, cut in half
Preheat oven to 400°. Mix eggs and water until well blended. Add mint or basil and season well with salt and pepper.
Using a heavy-bottomed skillet, sauté onion in oil or butter. When onions have begun to soften, add tomatoes and cook 1 minute. Add egg mixture. Cook on stovetop until eggs begin to solidify around the edges. Place the whole pan in the oven to cook all the way through, 10-12 minutes (it should look firm and slightly puffy). Cover pan with a plate and invert to slide out frittata. Cut into wedges and serve.
Recipe Additional Notes:
PER SERVING: 96 cal, 59% fat cal, 6g fat, 2g sat fat, 213mg chol, 7g protein, 3g carb, 1g fiber, 63mg sodium
Thu, 2012-08-23 19:01