This traditional Italian omelet tastes great with just about any combination of herbs; try dill, parsley, marjoram or chervil. Ready in just 10 minutes!
- 2 Tbsp. grated farmer’s cheese
- 1 c. diced onion
- 2 tsp. fresh herbs of your choice, chopped
- ½ c. liquid egg substitute
- 1 tsp. extra-virgin olive oil
- ¼ c. plus 1 tbsp. water, divided
- 1/8 tsp. pepper
- 1/8 tsp. salt
- In a small skillet, bring ¼ cup water and onion to a boil over medium-high heat. Cook the onion, covered, for about 2 minutes or until tender. Remove the cover and continue cooking for about 2 minutes or until water has evaporated. Stir in oil until well coated and continue cooking for about 2 minutes more or until onion starts to brown.
- Stir in the egg substitute, lower the heat and continue cooking for about 20 seconds or until egg begins to set. Lift the edges and continue cooking for 30 more seconds or until egg is mostly set. Lower heat; add salt, pepper and herbs to the frittata and top with cheese. With a spatula, lift a frittata edge and pour the remaining water under it. Continue cooking, covered, for about 2 minutes or until cheese is hot and the egg is set.
- Use a spatula to slide the frittata out of the pan onto a serving plate.