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Italian Garden Frittata

Looking for a brunch recipe? Then check out this garden vegetables and egg frittata that's ready in 20 minutes. Perfect if you love Italian cuisine.

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 (1) 2 Reviews
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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

8
eggs
1
tablespoon coarsely chopped fresh sage
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup grated Romano cheese
1
teaspoon olive oil
1
small zucchini, sliced
2
green onions, sliced
2
Italian plum tomatoes, thinly sliced lengthwise

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
  • 2 Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 3 Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
),
Cholesterol
440mg
440%;
Sodium
550mg
550%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
20%;
Iron
10%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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