Italian Garden Frittata
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Ingredients
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4 large eggs
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6 large egg whites
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1/2 cup grated Romano cheese, divided
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1 tablespoon minced fresh sage
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon olive oil
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1 small zucchini, sliced
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2 green onions, chopped
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2 plum tomatoes, thinly sliced
Directions
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1.
Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
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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.
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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 frittata into wedges.
Nutrition Facts
1 piece: 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.
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