A blend of red, yellow and orange tomatoes makes for an eye-catching presentation, but feel free to use whichever variety you can find. Pair with garlic bread, a green salad and a crisp white wine for an elegant supper.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2014
Ingredients
Method
Chop white and light green parts of onions; thinly slice enough of the dark green parts to make 2 tbsp; set aside.With fork, whisk together eggs, salt, pepper and 2 tbsp water.
In large ovenproof skillet, heat oil over medium heat; cook white and light green parts of onions, and pancetta (if using), stirring, until onions are softened, about 2 minutes.
Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until about one-third of the mixture is still liquid. Sprinkle evenly with cheese. Overlap tomatoes on top.
Bake in top third of 425 F (220 C) oven until set and light golden, about 12 minutes. Sprinkle with dark gree parts of onions.
Nutritional facts per each of 6 servings: about
- Fibre 1 g
- Sodium 350 mg
- Sugars 3 g
- Protein 11 g
- Calories 193.0
- Total fat 15 g
- Cholesterol 251 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
%RDI
- Iron 9.0
- Folate 22.0
- Calcium 10.0
- Vitamin A 17.0
- Vitamin C 18.0
