ITALIAN GARDEN FRITTATA

Italian Garden Frittata image

Looking for a brunch recipe? Then check out this garden vegetables and egg frittata that's ready in 20 minutes. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

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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

Steps:

In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
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.
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 Facts : Calories 220, Carbohydrate 4 g, Cholesterol 440 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g