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Italian Garden Frittata

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Betty Crocker Kitchens
Updated Nov 25, 2010
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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.

Italian Garden Frittata

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    1
    In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

220 Calories
15g Total Fat
17g Protein
4g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
25%
Cholesterol
440mg
147%
Sodium
550mg
23%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
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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