Italian Garden Frittata

Try this egg recipe from Pillsbury.com MORE + LESS -

Ingredients

eggs

tablespoon coarsely chopped fresh sage

1/2

teaspoon salt

1/4

teaspoon pepper

1/2

cup grated Romano cheese

teaspoon olive oil

small zucchini, sliced

green onions, sliced

Italian plum tomatoes, thinly sliced lengthwise

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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.

Roma tomatoes are a variety of Italian plum tomatoes. Shaped like small pears, they have less moisture and consequently have a more concentrated tomato flavor. Italian plum tomatoes are used for recipes where less liquid is desired.
Parmesan cheese can be used in place of Romano cheese. Both are Italian hard cheese; Romano has a sharper flavor than Parmesan because it is made with goat's milk. Parmesan is made with cow's milk.
Substituting 8 egg whites for 4 of the whole eggs will reduce the cholesterol by about 215 milligrams and fat by about 5 grams per serving of this recipe.
This frittata is perfect with melon wedges and tall glasses of iced tea.