Italian Garden Frittata

Italian Garden Frittata

Prep Time:
20 Min
Start to Finish:
20 Min
Servings:
4
Print:
8.5 x 11 6 x 4
This frittata is perfect with melon wedges and tall glasses of iced tea.

Ingredients

  • 8 eggs
  • 1 tablespoon coarsely chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 teaspoon olive oil
  • 1 small zucchini, sliced
  • 2 green onions, sliced
  • 2 Italian plum tomatoes, thinly sliced lengthwise

Directions

  1. In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
  2. Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  3. Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.

Additional Directions

Prep Guide and Tips:
Ingredient Substitution: Parmesan cheese can be used in place of Romano cheese. Both are Italian hard cheese; Romano has a sharper flavor than Parmesan because it is made with goat's milk. Parmesan is made with cow's milk.

Nutrition Facts

Nutritional Information Per Serving; 1:

Calories:
220 
Calories From Fat:
140 
Total Fat:
15g 
Cholesterol:
440mg 
Sodium:
550mg 
Potassium:
 
Protein:
17g 
Vitamin A:
20% 
Vitamin C:
10% 
Calcium:
20% 
Iron:
10%