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8 eggs
1 tablespoon coarsely chopped fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese or Romano cheese
1 teaspoon olive oil or vegetable oil
1 small zucchini, sliced
2 medium green onions, sliced (2 tablespoons)
2 roma (plum) tomatoes, cut lengthwise into thin slices

1. Beat eggs, sage, salt, pepper and 1/4 cup of the cheese in medium bowl with fork or wire whisk until well blended; set aside.

2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add zucchini and onions; cook and stir about 2 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is almost set.

3. Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Set oven control to broil. Broil with top 4 to 6 inches from eat 1 to 3 minutes or until top is set and begins to brown

1 WEDGE: Calories 230 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 430mg; Sodium 650mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 18g * % Daily Value: Vitamin A 22%; Vitamin C 6%; Calcium 22%; Iron 8% * Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat * Carbohydrate Choices: 0
 
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