ITALIAN GARDEN FRITTATA
Looking for a brunch recipe? Then check out this garden vegetables and egg frittata that's ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine eggs, sage, salt, pepper 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.
Nutrition Facts : Calories 220, Carbohydrate 4 g, Cholesterol 440 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g
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Pepper Bazzi
[email protected]Overall, I thought this frittata was a good recipe. It was easy to make and it turned out well. I would definitely make it again.
Kia Ra
[email protected]This frittata was a bit too dry for my taste. I think I would add some more milk or cream next time.
Ruthk Kato
[email protected]I thought this frittata was a bit bland. I think I would add some more salt and pepper next time.
Sajawal Ahmad
[email protected]This frittata was a bit too eggy for my taste. I think I would use fewer eggs next time.
Jake Hincka
[email protected]This frittata was a great make-ahead breakfast. I made it the night before and reheated it in the morning. It was just as good as when it was first made.
Ulrich Usitaka
[email protected]I'm not a vegetarian, but I really enjoyed this frittata. It was a great way to get my daily dose of vegetables.
Ken Hale
[email protected]This frittata was a great way to use up leftover vegetables. It was also a nice change from the usual breakfast routine.
islam nazmul
[email protected]This frittata was amazing! I loved the combination of flavors and textures. It was also really easy to make.
Abdallah Abdulkraim
[email protected]I thought this frittata was just okay. It wasn't bad, but it wasn't anything special either.
king Musti
[email protected]This frittata was a bit too oily for my taste. I think I would use less olive oil next time.
Kamran Armani
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I expected. The eggs were overcooked and the vegetables were mushy.
Erica Habada
[email protected]This frittata was a bit bland for my taste. I think I would add some more herbs and spices next time.
Md Moinuddin ctg
[email protected]I've made this frittata several times now, and it's always a winner. It's a great way to use up leftover vegetables, and it's always a hit with my family and friends.
Rashida Nakijoba
[email protected]This frittata was easy to make and turned out great! I used fresh herbs from my garden, and they really made the dish. The frittata was light and fluffy, and the vegetables were cooked perfectly.
Farhan ali Ali raza
[email protected]I'm not a huge fan of frittatas, but this one was really good. The vegetables were fresh and flavorful, and the eggs were cooked just right. I would definitely make this again.
Wali Sherzad
[email protected]This frittata was a hit with my family! The flavors of the zucchini, tomatoes, and basil really complemented each other, and the eggs were cooked perfectly. I'll definitely be making this again.