Onion And Herb Frittata
Serving Size / Yield
- 1 C. onion, diced
- 1/4 C. + 1 Tbsp. water, divided
- 1/2 C. liquid egg substitute
- 2 Tbsp. farmer's cheese
- 1 tsp. extra-virgin olive oil
- 2 tsp. chopped fresh herbs, or 1/2 tsp. dried
- 1/8 tsp. pepper
- 1/8 tsp. salt
In a small nonstick skillet over medium-high heat, boil onion and 1/4 C. water. Cover and cook until onion is softened for 2 mins.
Uncover and cook until water evaporates for 1-2 mins. Carefully drizzle in oil and stir until onion is brown for another 1-2 mins.
Reduce heat to medium-low. Pour in egg substitute while stirring constantly with a spatula for 20 secs until egg starts to set. Lift edges so uncooked egg drips underneath and sets for about 30 secs.
Reduce heat to low. Sprinkle salt, pepper and herbs. Place cheese on top. Drizzle remaining Tbsp. waer under edge of frittata.
For 2 mins, cover and cook until cheese is hot and egg is completely set.