Onion and Mint Frittata
 Onion
and Mint FrittataApril, 2006 Serves 12 / This quick egg dish is especially good for brunch. Mint gives it an interesting and fresh flavor, but feel free to use basil instead. 12 eggs 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 1. Preheat oven to 400°. Mix eggs and water until well blended. Add mint or basil and season well with salt and pepper. 2. 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. PER SERVING: 96 cal, 59% fat cal, 6g fat, 2g sat fat, 213mg chol, 7g protein, 3g carb, 1g fiber, 63mg sodium |
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