Italian Garden Frittata Recipe
Italian Garden Frittata Recipe photo by Taste of Home

Italian Garden Frittata Recipe

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I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 large eggs
  • 6 large egg whites
  • 1/2 cup grated Romano cheese, divided
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 small zucchini, sliced
  • 2 green onions, chopped
  • 2 plum tomatoes, thinly sliced

Nutritional Facts

1 slice equals 183 calories, 11 g fat (5 g saturated fat), 228 mg cholesterol, 655 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable


  1. Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
  2. In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
  3. Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 4 servings.
Originally published as Italian Garden Frittata in Healthy Cooking April/May 2008, p37

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Reviewed May. 11, 2010

"Really enjoyed this dish but added a few diced mushrooms and a pinch of oregano."

Reviewed May. 11, 2010

"Italian garden frittata is a simple, easy meal to make and one we double when we have company. It's a keeper and going in my recipe box, as my family really likes it."

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