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Vegetable Pizza Frittata

Rated as 3 out of 5 Stars

"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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30 m servings 171
Original recipe yields 4 servings (1 10-inch frittata)


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 171 calories; 9.2 9.4 12.2 140 643 Full nutrition

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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 pou...