Italian Garden Frittata


I love Frittatas!!! Try to get the eggs with Omega 3’s, they are healthier!

8 eggs

1 tablespoon coarsely chopped fresh sage

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/2 cup grated Romana cheese

1 teaspoon olive oil

1 small zucchini, sliced

2 green onions, sliced

2 italian plum tomatoes, thinly sliced lengthwise

in medium bowl, combine eggs, sage, salt, peppers and 1/4 cup of the cheese; beat well. Set aside

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.

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.

4 servings