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

Inspiralize Everything
From the book Inspiralize Everything
By Ali Maffucci
Buy on Amazon / Hive / Waterstones

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

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

Essential kit

You will need a spiralizer.


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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