Italian Garden Frittata Recipe

Serve up this quick and healthy frittata when you want to wow your friends and family.

[ingredients-list title=”Ingredients” serving_size=”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

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”183″ calories_fat=”” fat=”11g” sat_fat=”5g” choles=”228mg” sodium=”655mg” carbs=”4g” sugars=”” protein=”18″ fiber=”1g”]

[/nutrition-info] 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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Originally Published in Reader's Digest