Italian frittata is a tasty and tasty preparation, only good for summer, due to the vegetables and "light" ingredients that it incorporates in it. If you are tired of the ordinary everyday omelette, try this fast and healthy Italian preparation!
1/2 can of Pecorino Roman rasa cheese
1 tablespoon of freshly chopped sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 small zucchini (zucchini) sliced
2 strands of green onion, chopped
1 teaspoon of olive oil
1 tomato tomato, sliced very thin
Method of preparation
Mix the egg whites with 3/4 of the cheese, sage, salt and pepper in a bowl and set aside. Dip the pumpkin and onion in an oil pan for 2 minutes. Add the egg and cheese mixture over the vegetables, cover the pan and leave the frittata on the fire for about 4-6 minutes or until the eggs are almost ready.
One minute before the fire goes out, put the slices of tomatoes on top and cover the pan again. Leave the frittata on the fire for another 2-3 minutes, then cut it into quarters and serve it warm to your loved ones.