Rosemary, Olive and Onion Frittata with Rocket Salad and Parmesan Vinaigrette
This Rosemary, Olive and Onion Frittata from Ali Maffucci's Inspiralize Everything makes for the perfect mid week meal. It's loaded with protein-packed eggs, nutrient-rich veggies and makes use of our favourite kitchen gadget - the spiralizer!
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.
Method
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.
