Italian Garden Frittata

Italian Garden Frittata

Add an Italian flavor to your family’s dinner! Enjoy this delicious frittata made with vegetables and eggs – ready in 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

serving

8
large eggs or 2 cups fat-free egg product
1
tablespoon coarsely chopped fresh or 1/2 teaspoon dried sage leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup grated Parmesan or Romano cheese (2 oz)
1
teaspoon olive or vegetable oil
1
small zucchini, sliced (1 cup)
2
medium green onions, sliced (2 tablespoons)
2
roma (plum) tomatoes, cut lengthwise into thin slices
  1. In medium bowl, beat eggs, sage, salt, pepper with wire whisk or fork until blended. Stir in1/4 cup of the cheese; set aside.
  2. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add zucchini and onions; cook and stir about 2 minutes or until zucchini is tender. Add egg mixture; cook about 2 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Do not stir. Cook 4 to 6 minutes until eggs are set and light brown on bottom.
  3. Set oven control to broil. Arrange tomato slices on top of eggs; sprinkle with remaining 1/4 cup cheese. Broil with top 4 to 6 inches from heat 1 to 3 minutes or until golden brown. Cut into wedges.
Makes 4 serving

Nutrition Information:

1 Serving (1 serving)
  • Calories 230
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 435mg;
  • Sodium 660mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.