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.
Italian Garden Frittata
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
-
Step2Heat 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.
-
Step3Top 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
220
Calories
15g
Total Fat
17g
Protein
4g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 440mg
- 147%
- Sodium
- 550mg
- 23%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1/2 Fat;Tips from the Betty Crocker Kitchens
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