Diabetes Forecast

Tomato Basil Frittata

Per Serving

Tomato Basil Frittata

Makes: 6 servings
Serving Size: 1/6 frittata
Calories 160
Fat 5 g
Saturated Fat 2.3 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 3 g
Sugars 3 g
Cholesterol 100 mg
Sodium 335 mg
Potassium 395 mg
Protein 12 g
Phosphorus 155 mg
Choices: Starch 1, Vegetable 1, Lean Meat 1, Fat 0.5
  • Makes: 6 servings
  • Serving Size: 1/6 frittata
  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes


3 large eggs
6 egg whites
1/2 tsp. fine sea salt
1/2 tsp. ground black pepper or crushed red pepper flakes
1 cup basil leaves, chopped
1/4 cup oregano leaves, chopped
1/2 cup grated parmigiano-reggiano cheese
3 cups sliced cherry or grape tomatoes
1/2 lb. cooked spaghetti
Extra virgin olive oil spray
Additional parmigiano-reggiano for garnish (optional)


  1. Whisk the eggs and egg whites in a large mixing bowl. Add the salt, pepper, basil, oregano, and 1/2 cup of cheese. Mix well. Add the tomatoes and spaghetti and mix well.
  2. Lightly coat a sauté pan with extra virgin olive oil spray. Add the egg mixture. Cook over medium-high heat for about 7 minutes, or until the bottom is golden. Place a dinner plate on top of the sauté pan. Turn the pan over so that the frittata slides, cooked side up, onto the plate. Slide the frittata back into the sauté pan and cook until the second side is golden, about 4 to 5 minutes. You can cover the pan to cook the frittata more quickly.
  3. Once done, remove to a plate and sprinkle with extra grated cheese, if desired. Cover to melt the cheese and keep the frittata warm. Cut into wedges and serve.

Adapted from The Healthy Home Cookbook: Diabetes-Friendly Recipes for Holidays, Parties, and Everyday Celebration by Barbara Seelig-Brown


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