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Italian Garden Frittata

I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


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


  • Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
  • In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
  • Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.
Nutrition Facts
1 slice: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

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Average Rating:
  • muffbear74
    May 19, 2018

    I liked this better than my husband did. He thought the texture was too mushy.

  • suefalk
    May 28, 2017

    Simple, easy and delicious. It reminds me of the Frittata's my dad made. He always used leftover veggies from the day before, usually asparagus and broccoli.

  • cookbook828
    Aug 7, 2012

    No comment left

  • Cook_aholic
    Mar 5, 2011

    No comment left

  • uncleleo
    May 11, 2010

    Really enjoyed this dish but added a few diced mushrooms and a pinch of oregano.

  • tkarinas
    May 11, 2010

    Italian garden frittata is a simple, easy meal to make and one we double when we have company. It's a keeper and going in my recipe box, as my family really likes it.

  • roseann1017rn
    Apr 25, 2008

    No comment left

  • Anonymous
    Apr 9, 2008

    No comment left

  • Judy
    Apr 8, 2008

    No comment left

    Apr 8, 2008

    No comment left