Italian Garden Frittata Recipe

4.5 3 11
Italian Garden Frittata Recipe
Italian Garden Frittata Recipe photo by Taste of Home
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Italian Garden Frittata Recipe

Read Reviews
4.5 3 11
Publisher Photo
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
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.
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.
Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.
Originally published as Italian Garden Frittata in Healthy Cooking April/May 2008, p37

Nutritional Facts

1 slice: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

  • 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
  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.
Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.
Originally published as Italian Garden Frittata in Healthy Cooking April/May 2008, p37

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suefalk User ID: 6736080 267404
Reviewed May. 28, 2017

"Simple, easy and delicious. It reminds me of the Frittata's my dad made. He always used leftover veggies from the day before, usually asparagus and broccoli."

MY REVIEW
uncleleo User ID: 4500356 104475
Reviewed May. 11, 2010

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

MY REVIEW
tkarinas User ID: 4389335 176899
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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