Italian Garden Frittata Recipe

Italian Garden Frittata RecipeTaste of Home

IngredientsNumber of servings: 1 wedge, or 1/4 frittata

  • 6 egg whites
  • 4 eggs
  • 1/2 cup grated Romano cheese, divided
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small zucchini, sliced
  • 2 green onions, sliced
  • 1 teaspoon Crisco® Pure Olive Oil
  • 2 plum tomatoes, thinly sliced

    How to make it  30 minutes

  • 1

    In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside.


  • 2

    In a 10-in. ovenproof skillet coated with cooking spray, saute zucchini and onions in oil for 2 minutes. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set.


  • 3

    Uncover; top with tomato slices and remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Nutritional Information(per serving)

  • Calories: 183
  • Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 228mg
  • Sodium: 655mg
  • Carbs: 4g
  • Protein: 18
  • Fiber: 1g

1 wedge equals 183 calories, 11 g fat (5 g saturated fat), 228 mg cholesterol, 655 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.

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