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Florentine Frittata for Two

 Florentine Frittata for Two
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
2 ServingsPrep/Total Time: 25 min.


  • 3 eggs
  • 3 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


  • 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.
  • 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.
Nutritional Facts: 1/2 frittata equals 277 calories, 17 g fat (6 g saturated fat), 333 mg cholesterol, 972 mg sodium,

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Florentine Frittata for Two (continued)

Nutritional Facts: 9 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.