Onion, Tomato and Parmesan Frittata

Enjoy this light, vegetarian frittata supper.

Frittatas and omelets are different. A frittata is cooked very slowly over low heat, making it firm and set, while an omelet is cooked fast over high heat, making it creamy and runny. A frittata needs to be cooked on both sides. Some people flip it in the pan. A much easier way is to place it under a broiler for a minute.

Helpful Hints:

A quick way to chop dill and parsley is to wash and dry the herbs and then snip the leaves with scissors right off the stem.

Toast baguette with cheese in a toaster oven or under a broiler.

Use a skillet that can go under the broiler.

Countdown

Preheat broiler.

Make frittata

While frittata cooks, make toast.

Staples: onion, salt and black peppercorns.

ONION, TOMATO AND PARMESAN FRITTATA

Recipe by Linda Gassenheimer

1 cup thinly sliced onion

1 cup drained canned low-sodium diced tomatoes

1/4 cup fresh dill leaves, torn into bite-size pieces

1/4 cup chopped parsley leaves

3 whole eggs

4 egg whites

1 1/2 tablespoons grated Parmesan cheese

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 1 1/2-inch slices whole wheat baguette

Olive oil spray

Preheat broiler. Place onion and tomatoes in a microwave-safe bowl. Microwave on high for 3 minutes. Remove from microwave oven and add dill and parsley.

Mix whole eggs and egg whites together. Add Parmesan cheese, onion and tomato mixture and salt and pepper. Heat a 9-inch nonstick skillet over medium-low heat. Spray with olive oil spray and add the egg mixture and turn the heat down to low. Cook without browning the bottom 10 minutes. The eggs will be set, but the top is a little runny.

Place pan under the broiler for 1 minute until the top is set, but not brown. Remove and cut in half. Slide halves onto 2 plates. Toast bread and spray one side of each slice with olive oil spray. Serve with 1 toast per person.

Tribune News Service