Italian Garden Frittata

1 Jan

6 egg whites

4 eggs

1/2 cup grated Romano cheese, divided

1 TBSP minced fresh sage

1/2 tsp salt

1/4 tsp black pepper

1 small zucchini squash, sliced

2 green onions, sliced

1 tsp olive oil

2 plum tomatoes, thinly sliced

Set oven to broil

In a large bowl, whisk egg whites, eggs, 1/4 cup Romano cheese, sage, salt and pepper; set aside. In a 10 inch oven proof skillet coated with cooking spray, saute squash, and onions in olive oil for 2 minutes. Add egg mixture; cover and cook 4 to 6 minutes or until eggs are almost set. Uncover; top with tomatoes and remaining cheese. Broil 3 to 4 inches from top for 2 to 3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into 4 equal wedges.

 

 

per serving: 183 calories, 11 g fat( 5 g saturated) 228 mg cholesterol, 655 mg sodium, 4 g carbs, 1 g fiber, 18 g protein

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