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Italian Style Tomato Frittata
Source: dLife

A cheesy, egg and tomato oven-baked frittata.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 285.9
Total Carbs 2.8 g
Dietary Fiber 0.4 g
Sugars 1.1 g
Total Fat 20.4 g
Saturated Fat 9.4 g
Unsaturated Fat 1.4 g
Potassium 178.1 mg
Protein 26.6 g
Sodium 553.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 1/2 Meat , 2 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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4 each  eggs
4 tsp  fresh basil
0.125 tsp  garlic powder
0.125 tsp  black pepper
1 each  cooking spray
1 each  scallions
2 each  fresh plum tomatoes
1/4 cup  shredded mozzarella cheese
2 tbsp  grated Parmesan cheese
  1. Preheat broiler.
  2. In medium bowl, whisk eggs, basil, garlic powder, and pepper until well blended.
  3. Trim root end and 1" of green tops from scallions and finely chop. Slice tomatoes.
  4. Coat 9" oven-safe sauté pan with cooking spray. Cook the scallion for 1-2 minutes over medium heat. Reduce heat to medium-low and add eggs.
  5. Place tomato slices on top of eggs. Sprinkle with mozzarella and parmesan cheeses.
  6. Cook approximately 4 minutes on stove top, or until the bottom is cooked and the top is still creamy.
  7. Move skillet to broiler, 6" below heating element. Broil 3-4 minutes until eggs are set and top is toasty brown.
  8. Remove from broiler, let rest 5 minutes. Using a spatula, remove frittata to serving plate and cut into 4 pieces, or serve from skillet.

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