Florentine Frittata for Two Recipe
Florentine Frittata for Two Recipe photo by Taste of Home
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Florentine Frittata for Two Recipe

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This easy recipe makes a delicious breakfast or weeknight dinner using on-hand ingredients. For a heartier dish, add leftover chicken or shrimp.—Angela Buchanan, Longmont, CO
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 3 large eggs
  • 3 large egg whites
  • 2 tablespoons 2% milk
  • 2 tablespoons chopped pitted Greek olives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed
  • 3 cups fresh baby spinach, coarsely chopped
  • 1/2 cup crumbled feta cheese

Nutritional Facts

1 each: 277 calories, 17g fat (6g saturated fat), 333mg cholesterol, 972mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 23g protein.


  1. In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set.
  2. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving. Yield: 2 servings.
Originally published as Florentine Frittata for Two in Country Woman February/March 2010, p36

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