Rosemary, Olive and Onion Frittata with Rocket Salad and Parmesan Vinaigrette

By Ali Maffucci From the book Inspiralize Everything
Rosemary, Olive and Onion Frittata

Recipe from Ali Maffucci's Inspiralize Everything.

(for 1 of 6 servings)

Calories: 221

Fat: 16 g

Sodium: 293 mg

Carbohydrate: 5 g

Fibre: 1 g

Sugar: 1 g

Protein: 14 g

For how many? Serves 4-6


  • For the frittata:
  • 1 tbsp olive oil
  • 1 medium red onion, peeled, spiralized with BLADE A, noodles trimmed
  • Leaves from 1 sprig of rosemary
  • 1/4 tsp garlic powder
  • Salt and pepper
  • 90g pitted large black olives, quartered
  • 9 egg whites plus 3 large eggs, beaten
  • For the dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp grated Parmesan cheese
  • Salt and pepper
  • 1/8 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1 tsp fresh lemon juice
  • Pinch of chilli flakes
  • 80g baby rocket


1 Preheat the oven to 190°C/375°F.

2 Heat the olive oil in a medium ovenproof frying pan over a medium-high heat. When the oil is shimmering, add the onion and season with the rosemary, garlic powder, salt and pepper. Cook for 5 minutes or until softened. Stir in the olives, then pour over the eggs. Cook for 3 minutes to lightly set the eggs on the bottom, then transfer the pan to the oven and bake for 15 minutes. Pierce the frittata with a knife. If it comes out clean, it’s done. If not, cook for a further 3–5 minutes.

3 Meanwhile, make the dressing. Whisk together all the ingredients for the dressing in a medium bowl. Taste and adjust the seasoning to your preferences. Add the rocket and toss to combine.

4 Cut the frittata into slices and plate with some of the salad alongside.

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