Tomato and Olive Dinner Frittata

Tomato and Olive Dinner Frittata

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Rated: 0
  • Makes: 4 servings
  • Prep 20 mins
  • Cook 10 mins
  • Broil 2 mins to 3 mins
  • Stand 5 mins
  • Carb Grams Per Serving: 19


  • 1 medium orange or red sweet pepper, seeded and cut into thin bite-size strips
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley or snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 cup pitted kalamata or ripe olives, thinly sliced
  • 1 medium roma tomato, trimmed and thinly sliced crosswise
  • Whole grain baguette-style French bread slices


  1. Preheat broiler. In an 8-inch broiler-proof nonstick skillet, cook sweet pepper and onion in hot oil over medium heat for 5 minutes or just until tender, stirring occasionally. Meanwhile, in a medium bowl combine eggs, half of the cheese, the parsley, oregano, and black pepper.
  2. Pour egg mixture over the pepper mixture in skillet. Stir in olives. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomato slices on top of egg mixture. Sprinkle with remaining cheese.
  3. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges to serve. Serve with Radicchio-Red Onion Side Salad and baguette slices.


  • Sides: Radicchio-Red Onion Side Salad
  • Sides: 4 ounces whole grain baguette-style bread, thinly sliced and toasted if desired

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 217 cal., 8 g total fat (2 g sat. fat), 7 mg chol., 567 mg sodium, 19 g carb. (3 g fiber, 6 g sugars), 16 g pro.

Diabetic Exchanges

Starch (d.e): 1; Vegetables (d.e): 0.5; Lean Meat (d.e): 2; Fat (d.e): 1;