Italian Garden Frittata
I love Frittatas!!! Try to get the eggs with Omega 3’s, they are healthier!
8 eggs
1 tablespoon coarsely chopped fresh sage
1/2 teaspoon sea 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
(to make this even healthier and with less fat, make it with only egg whites!)
in medium bowl, combine eggs, sage, salt, peppers and 1/4 cup of the cheese; beat well. Set aside
heat oil in medium oven proof non-stick 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.
4 servings
