Italian Garden Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 eggs8 egg whites1/4 tsp ground sage1/2 tsp salt1/4 tsp pepper1/2 cup cheddar cheese1 tsp olive oil1 small zucchini, sliced2 green onions, sliced2 Italian plum tomatoes, thinly sliced lengthwise
1. In a 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 edfes 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.
Servings: Makes 4 servings (when cut into 4 wedges, 1 wedge is a serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CLEWIS0607.
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 edfes 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.
Servings: Makes 4 servings (when cut into 4 wedges, 1 wedge is a serving)
Number of Servings: 4
Recipe submitted by SparkPeople user CLEWIS0607.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 11.0 g
- Cholesterol: 227.3 mg
- Sodium: 264.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.0 g
- Protein: 18.3 g
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