Italian Garden Fritatta

Italian Garden Frittata – 25 minutes, serves 2-3

  • Small container of egg beaters
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tsp. dried sage (or 1 Tbsp. fresh minced sage)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 small zucchini, sliced
  • 2 green onions, sliced
  • 1 tsp. olive oil
  • 2 plum tomatoes, thinly sliced

Directions:

  1. In a large bowl, whisk the egg beaters, 1/4 cup Parmesan 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.
  3. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set.
  4. 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.
  5. Let stand for 5 minutes.  Cut into wedges.
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