Tomato and Onion Frittata

So far, I’ve lost 5 lbs on our new diet and exercise regime that we fully implemented last week. Not too bad, I must say. I think it’s great that you don’t have to sacrifice the flavor of food if you’re going low cal. That said, today I decided to make a frittata for lunch. I’ve never made one before, and I wasn’t really even well equipped. I had to rush out to Target to buy a non-stick pan that was oven proof. This was one expensive frittata to make, if you add the cost of the pan!

Being the novice frittata maker that I am, I made a few mistakes here and there. I forgot to add the cheddar to the egg mixture…so I added it to the top. Sigh…I guess I can deduct a few calories from that error, at least. The original recipe states that a serving of this frittata is 170 calories.

Here is the original recipe brought to you buy the January/February Issue of Martha Stewart’s Everyday Food:

1 Tablespoon extra virgin olive oil

2 cups of grape tomatoes

1 bunch of scallions (1 cup)- I added regular chopped yellow onions, as I was feeling pretty lazy and didn’t want to chop scallions (I buy the onions already chopped to save some tears).

1/2 cup grated cheddar

8 large eggs, lightly beaten (here I added just a bit of half and half when I beat the eggs)

STEPS:

1. Preheat the oven to 425 degrees.

2. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add onion and tomatoes, season with salt and pepper, and cook until the onion is translucent, about 5 minutes.

3. Add eggs and cheddar, season with salt and pepper, and stir to combine. Cook undisturbed, until edges are set, about 2 minutes.

4. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

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