Italian Garden Frittata

Vegetables provide a simple addition to this cheesy frittata that's ready in 20 minutes. Perfect if you love Italian cuisine.

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4

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
  • 1 In 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 edges 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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