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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. Ingredients:
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 |
Directions:
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-in. 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 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
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