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italian garden frittata
Yield: 4 servings
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 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.