Baked Frittata Ribbons in Tomato Sauce

Baked Frittata Ribbons in Tomato Sauce(CL)

Sauce:
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

Frittata:
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.