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Mediterranean Frittata (Gluten Free)
Source: Marlisa Brown MS RD CDE CDN

Fluffy baked egg whites and eggs filled with artichoke hearts, tomatoes and black olives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 189.1
Total Carbs 15.6 g
Dietary Fiber 8.6 g
Sugars 3.4 g
Total Fat 6.2 g
Saturated Fat 2.5 g
Unsaturated Fat 0.6 g
Potassium 547.6 mg
Protein 20.3 g
Sodium 503.9 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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7 each  egg whites
2 each  eggs
0 1/4 tsp  black pepper
1 each  cooking spray
1 each  small onions
14 oz  canned artichokes hearts, drained
1 each  fresh tomatoes
8 each  large black olives, canned
2 cup  fresh chopped spinach
4 tbsp  grated Parmesan cheese
0 1/2 cup  nonfat shredded mozzarella
0 1/2 tsp  italian seasoning
  1. Preheat oven to broil.
  2. Mix together egg whites, egg, and pepper.
  3. Spray a medium non-stick skillet with cooking spray and heat.
  4. Sauté onion for 2-3 minutes add artichoke hearts tomato and olives and heat for 2-3 minutes more.
  5. Add spinach until wilted, and top with egg mixture cover and cook on low heat until almost set.
  6. Wrap handle of skillet with aluminum foil.
  7. Top egg mixture with Parmesan and mozzarella cheese, sprinkle with Italian seasoning, and place under the broiler until cheese is melted and eggs are completely set.
  8. Cut into 4 wedges and serve.

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