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Garden Style Frittata

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Great for last minute Sunday brunch! Quick and easy. You can even cut it into small pieces and serve as finger food!


6 large eggs1/2 cup grated Romano cheese6 medium fresh sage leaves, trimmed and thinly slicedSalt and black pepper to taste1 tablespoon extra virgin olive oil6 medium scallions, trimmed and thinly sliced2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz or 2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained


  • In a large bowl beat eggs lightly with a fork. Stir in cheese, sage, salt and black pepper. Using a medium nonstick skillet with an ovenproof handle, heat oil over medium heat.
  • Reserve 1 tablespoon of scallion greens. Cook remaining scallions in oil until limp, about 2 minutes. Add eggs; reduce temperature to low and cook 3 minutes. Draw egg mixture away from sides of pan with wooden spoon so uncooked portion of eggs runs to the side.
  • Place petite diced tomatoes over top and cook until eggs are starting to set, 2 to 3 minutes. Sprinkle scallion greens on top. Place under broiler 1 to 1½ minutes to set and brown the top.
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