One Pan Meals

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Tomato & olive frittata

6
Breakfast & Brunch|Lunch & Light Meals|Mediterranean
2 peopleServes
2
Prep   5 min
Cook   15 min
  • Extra virgin olive oil, 2 tsp(s)
  • White onion, chopped, ⅓ cup(s)
  • Cherry tomatoes, ½ dry pint(s), halved
  • Roasted red peppers, ¼ cup(s), sliced
  • Kalamata olives, pitted, ¼ cup(s), halved
  • Eggs, raw, 3 large egg(s)
  • Whole wheat bread, 4 slice(s)

Method

Preheat oven to 400°F.

Heat olive oil in a small, oven-proof skillet over medium-high heat. Add onion and cherry tomatoes and cook 2 to 3 minutes or until lightly golden. Sprinkle roasted pepper and olives on top.

Whisk eggs together in a small bowl, and pour over the vegetables.

Transfer to the oven and bake for 8 to 10 minutes or until golden brown. Remove from oven and slice in half to make 2 servings.

Serve frittata with 2 slices of toast.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
1.2
F
Fruits
0
C
Carbohydrates
2.3
PD
Protein/Dairy
1
Ft
Fats
1.8
S
Sweets
0

Nutrition Facts

Calories380
Total Fat18.6 g
- Saturated Fat3.9 g
Cholesterol317.2 mg
Sodium744 mg
Total Carbohydrate35.4 g
- Dietary Fiber5.3 g
- Total Sugars7.1 g
-- Added Sugars0 g
Protein18.7 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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