Herb & Onion Frittata
- 1 cup diced onion
- ¼ cup plus 1 Tbsp. water, divided
- 1 tsp. extra-virgin olive oil
- ½ cup liquid egg substitute
- 2 tsp. chopped fresh herbs or ½ tsp. dried herbs
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. fat-free ricotta
Bring onion and ¼ cup water to a boil in a small non-stick skillet over med-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 – 2 minutes. Drizzle in olive oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 – 2 minutes more.
Pour in egg substitute, reduce heat to med-low and continue cooking, stirring constantly with a heat-proof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
Reduce heat to low. Sprinkle herbs and pepper over the frittata. Spoon cheese on top. Lift up an edge of the frittata and drizzle the remaining 1 Tbsp. water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes. Slide the frittata out of the pan using the spatula and serve.