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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tomatoes in small bowl and pour enough hot water just to cover. Let soak for 15 minutes. | 2. Remove from water and pat try. Slice tomatoes into thin strips. | 3. Heat oil in large non-stick pan. Stir in chopped onion and cook 5-6 minutes, until golden. | 4. Stir in tomatoes and thyme. Cook over a moderate heat for 2-3 minutes, stirring occasionally. Season with salt and pepper. | 5. Beat eggs lightly in a separate bowl. Stir in 3 tbsp of the tomato soaking water and the parmesan. | 6. Raise the heat under the pan. When oil begins to sizzle, add eggs. Mix quickly into other ingredients and stop stirring. | 7. Lower heat to moderate and cook 4-5 minutes, until base is golden and the top puffed. | 8. Take a large plate, place it upside down over the pan. Holding it firmly with oven gloves, turn pan and the frittata over onto it. Slide frittata back into pan and continue cooking for 3-4 minutes, until golden on second side. | 9. Remove from heat, cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun tomato	6		sun-dried	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
thyme	4	teaspoons		3.2319999999999998	0.7824	0.1779	0.0538
egg	6			429.0	2.16	37.68	28.53
parmesan cheese	2/3	cup		197.3333	21.3333	21.3333	2.6667
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.