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

by Ali Maffucci from Inspiralize Everything

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!

From the book


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

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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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