Italian Garden Frittata Recipe

Taste 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.