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Italian Garden Frittata
Italian Garden Frittata
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Prep Time:
20 minutes
Total Time:
20 minutes
Try this quick and delicious garden vegetable and egg frittata, a vibrant brunch option with an Italian twist, ready in just 20 minutes.
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:
  • In a medium bowl, thoroughly mix together the eggs, sage, salt, pepper, and 1/4 cup of cheese until well combined. Set the mixture aside.
  • Heat oil in a nonstick skillet over medium heat until hot. Cook zucchini and onions for 2 minutes until tender. Pour in the egg mixture and cook for another 2 minutes until nearly set, gently lifting edges to let any uncooked egg flow to the bottom.
  • Layer tomato slices over the frittata and generously sprinkle with the remaining 1/4 cup of cheese. Broil the frittata 4 to 6 inches from the heat source for 1 to 3 minutes, or until the top is golden brown and set.

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