Rosemary, Olive and Onion Frittata with Rocket Salad and Parmesan Vinaigrette
Introduction
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
Ingredients
| 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.
Instructions
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.
