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Frittata Florentine

 Frittata Florentine
“This has huge flavor and is good for you.” Thanks to the eggs, cheese and spinach, you get a dose of phosphorus and calcium, too, which contribute to healthier bones. Jenny Flake - Gilbert, AZ
4 ServingsPrep/Total Time: 30 min.


  • 6 egg whites
  • 3 eggs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped sweet red pepper
  • 2 turkey bacon strips, chopped
  • 1 tablespoon olive oil
  • 1 cup fresh baby spinach
  • 3 tablespoons thinly sliced fresh basil leaves
  • 1/2 cup shredded part-skim mozzarella cheese


  • In a small bowl, whisk the first six ingredients; set aside. In an
  • 8-in. ovenproof skillet, saute onion, red pepper and bacon in oil
  • until tender. Reduce heat; top with spinach.
  • Pour reserved egg mixture over spinach. As eggs set, push cooked
  • edges toward the center, letting uncooked portion flow underneath
  • until eggs are nearly set. Sprinkle with basil and cheese.
  • Broil 3-4 in. from the heat for 2-3 minutes or until eggs are
  • completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4
  • servings.

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Frittata Florentine (continued)

Nutritional Facts: 1 wedge equals 176 calories, 11 g fat (4 g saturated fat), 174 mg cholesterol, 451 mg sodium, 4 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.