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.


Recipe Summary

10 mins
20 mins
30 mins
1 10-inch frittata


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • 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.

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

Nutrition Facts

171 calories; protein 12.2g 24% DV; carbohydrates 9.4g 3% DV; fat 9.2g 14% DV; cholesterol 139.5mg 47% DV; sodium 643.3mg 26% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Vegetable Pizza Frittata Haiku: "DOES taste like pizza I made a few small changes such as just six eggs." I didn't have a 10" oven-proof skillet so I just mixed everything as directed and poured in a lightly-greased 10" pyrex pie plate baking at 350 for 25 min. b4 topping w/ the tomatoes and olives then baking for a remaining 10 min. until a knife inserted in the center came out clean. Otherwise all the "guts" and their ratio were the same. My husband loved it and gave it an enthusiastic 5 stars eating his mashed b/t bagel thins. I liked it alot (leftovers even better the next day) but thought the herbs were just a touch strong. Read More