Friday, July 01, 2005

Baked Frittata Ribbons in Tomato Sauce

Baked Frittata Ribbons in Tomato Sauce(CL)

Cooking spray
2 cups finely chopped onion
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil
2 garlic cloves, minced
4 cups chopped seeded peeled plum tomatoes (about 2 1/2 pounds)
1/2 teaspoon salt

1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
4 large egg whites
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 tablespoons parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.

Preheat broiler.

To prepare frittata, combine 1/4 cup parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.

Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-ounce) ramekins or custard cups. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.

Serves 6.


  1. How did you like this dish? I made the traditional Italian version of this recipe (the only difference between CL and the Italian grandma recipe is the subsitution of egg whites for some of the whole eggs) with the expectation of applause. Eggs in tomato sauce with cheese -- "what's not to like about that?," I thought. Simple, rustic, all those virtues we're supposed to extol. Well, sometimes plain is just plain. As in blah, boring, the Italian equivalent of cream of wheat or maybe Kraft mac and cheese: a mystifying and slightly embarrasing family favorite only properly appreciated by those who grew up with it....

  2. Michele,

    You left no way to contact you - so I'll reply in a couple different places. You mentioned that you wished we would talk about the dishes more - we actually do, but this makes me wonder if you are only looking at the recipes (like this post) and not finding the actual post when we talked about it. Does that make sense?

    For example - we talked about the recipe here but this is just the recipe post - if the post is dated only in June/2005 or the first couple days of July/2005 then it is only the recipe. If you do a search in the blogger tool bar for the recipe name, you will be able to also find the main post where we talk about the dish more!

    Hope that helps!