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Italian Garden Frittata

 Italian Garden Frittata
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
4 ServingsPrep/Total Time: 30 min.

Ingredients

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

Directions

  • In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese,
  • sage, salt and pepper; set aside.
  • In a 10-in. ovenproof skillet coated with cooking spray, saute
  • zucchini and onions in oil for 2 minutes. Add egg mixture; cover and
  • cook for 4-6 minutes or until eggs are nearly set.
  • Uncover; top with tomato slices and remaining cheese. Broil 3-4 in.
  • from the heat for 2-3 minutes or until eggs are completely set. Let
  • stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Nutritional Facts: 1 wedge 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.

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Italian Garden Frittata (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.