Tuesday, April 27, 2010

Italian Garden Frittata

My very dear friend passed this recipe on to me....I love how she knows me so well and doesn't hesitate to share something with me that she knows I will love! Thanks, L.A.!! This was D.E.L.I.S.H. Very fresh, very whole-food, very "I-feel-good-for-just-having-eaten-this." I did some substitutions; I used sliced red onions instead of the green, and half Parmesan cheese for the Romano. The original recipe called for a combination of egg whites and eggs; I used whole eggs so as not to waste the yolks.
"Taste of Home" magazine
10 eggs
1/2 cup grated Romano cheese, divided
1 tbl. fresh sage, minced
1/2 tsp. salt
1/4 tsp. pepper
1 small zucchini, sliced
2 green onions, sliced
1 tsp. olive oil
2 plum tomatoes, thinly sliced
In a large bowl, whisk together the eggs, 1/4 cup of Romano cheese, salt and pepper.
In an oven-proof skillet, pour olive oil and sautee zucchini and onions for 2 minutes. Add egg mixture and cover until eggs are almost set, about 5 minutes.
Uncover; top with tomato slices and sprinkle with remaining cheese. Broil under low heat for 2-3 minutes, or until eggs are set. Let stand 5 minutes before serving. Cut into wedges.
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