Italian Garden Frittata

  • 6 egg whites 
  • 4 eggs 
  • 1/2 cup grated Romano cheese, divided 
  • 1 tablespoon minced fresh sage 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 small zucchini, sliced 
  • 2 green onions, sliced 
  • 1 teaspoon olive oil 
  • 2 plum tomatoes, thinly sliced 

  1. In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside. 
  2. In a 10-inch ovenproof skillet coated with cooking spray, saute zucchini and onions in oil for 2 minutes. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set. 
  3. Uncover; top with tomato slices and remaining cheese. Broil 3-4 inches from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. 
  4. Another great veggie combo is: asparagus, red pepper, shredded potatoes, and mushrooms.
  5. A meat option is: meatballs, mushrooms, onion and goat cheese.

4 servings; 183 calories each.


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