ITALIAN GARDEN FRITTATA

Italian Garden Frittata image

Number Of Ingredients 9

8 eggs
1 tablespoon coarsely chopped fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese or romano cheese
1 teaspoon olive oil or vegitable oil
1 small zucchini, sliced
2 medium green onions, sliced (2 tablespoons)
2 roma (plum) tomatoes, cut lenghwise into thin slices

Steps:

1. Beat eggs, sage, salt, pepper and 1/4 cup of the cheese in medium bowl with fork or wire whisk until well blended set aside.2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add zucchini and onions cook and stir about 2 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is almost set.3. Top frittata with tomato slices sprinkle with remaining 1/4 cup cheese. Set oven control to broil. Broil with top 4 to 6 inches from eat 1 to 3 minutes or until top is set and begins to brown1 WEDGE: Calories 230 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 430mg Sodium 650mg Carbohydrate 4g (Dietary Fiber 1g) Protein 18g% Daily Value: Vitamin A 22% Vitamin C 6% Calcium 22% Iron 8% * Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat * Charbohydrate Choices: 0Together TimeMake music. Fill glass dinner glasses with different amounts of water. using a pencil or wooden spoon, carefully tap each glass so the kids can hear how the sounds differ. Let them take turns carefully tapping their glasses to make ther owen music.

Nutrition Facts : Nutritional Facts Serves