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Italian Dinner Frittata

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Italian Dinner Frittata
  • Prep 15 min
  • Total 30 min
  • Servings 4
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With tomatoes, green onions and two types of cheese, you won't miss the meat in a 30-minute egg dish.
Updated May 4, 2010

Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup sliced green onions (8 medium)
  • 8 eggs, beaten
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup chopped seeded tomato (1 small)
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • Additional chopped tomato, if desired
  • Additional chopped fresh parsley, if desired

Steps

  • 1
    In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
  • 2
    Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
  • 3
    Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Removing the seeds from a tomato helps to prevent excess liquid in a recipe. To seed a tomato, cut it in half crosswise. Squeeze tomato half gently over bowl to remove seeds.

Nutrition

360 Calories, 26g Total Fat, 26g Protein, 5g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
465mg
155%
Sodium
580mg
24%
Potassium
270mg
8%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
26g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
8%
8%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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