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

Italian Garden Frittata Recipe

Read Reviews (3)
4.7 3
Publisher Photo
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

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

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.

Directions

  1. In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside.
  2. 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.
  3. 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.
Originally published as Italian Garden Frittata in Healthy Cooking April/May 2008, p37

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.

Enjoy this recipe with a sparkling wine.

Reviews for Italian Garden Frittata(3)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2011

I like this more for brunch or even a quick dinner but it was great. Because we don't like "runny eggs" in our family, I always put this under the broiler for just a few minutes at the end. If you don't have a skillet with a handle that can go in the oven cover the handle completely with foil before setting it in the oven. Don't leave it more than 3 or 4 minutes.

MY REVIEW
Reviewed May. 11, 2010

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

MY REVIEW
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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