Baked Frittata Ribbons in Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 large egg whites 
• 4 large eggs 
• 2 tablespoons basil fresh finely chopped
• 0.3 cup parsley fresh finely chopped
• 2 tablespoons parsley fresh finely chopped
• 2  garlic clove minced
• 2 cups onion finely chopped
• 1 ounce pecorino cheese fresh grated
• 2.5 pounds plum tomatoes peeled seeded chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• ramekin
• broiler
• cutting board

Directions

1. To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. 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.
3. Preheat broiler.
4. To prepare frittata, combine 1/4 cup parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended.
5. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
6. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute.
7. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.
8. Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices.
9. 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.