Italian Garden Frittata Recipe
Prep/Total Time: 30 min.
Guest Chef: Executive Chef Michael Ferrari Blair County Convention Center
6 egg whites
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 CriscoŽ Pure Olive Oil
2 plum tomatoes, thinly sliced
In a large bowl, whisk the egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside.
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.
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.
Nutrition Facts: 1 wedge equals 183 calories, 11 g fat (5 g saturated fat), 228 mg cholesterol, 655 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.