Vegetable Pizza Frittata recipe

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Ingredients

1 tablespoon olive oil
¾ cup thinly sliced white onion
3 eggs
5 egg whites
1 ½ cups coarsely chopped spinach
⅓ cup finely shredded reduced-fat Parmesan cheese
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
ground black pepper to taste
2 roma (plum) tomatoes, thinly sliced
8 black olives, pitted and sliced

Nutrition Info

171.1 calories
carbohydrate: 9.4 g
cholesterol: 139.5 mg
fat: 9.2 g
fiber: 1.7 g
protein: 12.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 643.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack 3 to 6 inches from the heat source and preheat the oven's broiler.

  2. Heat olive oil in a 10-inch oven-proof skillet over medium heat, cook and stir onion until soft and transparent, about 5 minutes.

  3. Beat eggs, egg whites, spinach, Parmesan cheese, parsley, salt, basil, oregano, and black pepper together in a bowl, pour over onions. Cook over low heat, gently lifting with a spatula and tilting skillet to let liquid run under cooked parts, until partially cooked, about 10 minutes. Arrange tomatoes and black olives on top of semi-soft frittata.

  4. Broil frittata in preheated oven until slightly browned on top, about 5 minutes. Cut into wedges.

Recipe Yield

1 10-inch frittata

Recipe Note

A savory, colorful Italian omelet with spinach, tomatoes and olives. Served with a salad and crusty bread, this dish makes a quick and healthy dinner! Serve with marinara sauce, if desired.

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