• 4servings
  • 20minutes
  • 220calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 1 tablespoon coarsely chopped fresh sage

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1/2 cup grated Romano cheese

  6. 1 teaspoon olive oil

  7. 1 small zucchini, sliced

  8. 2 green onions, sliced

  9. 2 Italian plum tomatoes, thinly sliced lengthwise

Instructions Jump to Ingredients ↑

  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.


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