Onion, Shallot and Herb Frittata

Onion, Shallot and Herb Frittata
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Looking for a light and simple breakfast to enjoy with the family during the holidays? This frittata will do the trick. Serve it with some greens, whole wheat toast and some fruit on the side if your meal plan allows for it.

  • Servings
    6 Servings
  • Serving size
    1/6 of pan
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 of pan
  • Amount per serving Calories 70

  • Total Fat 4g
    • Saturated Fat 1.1g
  • Cholesterol 70mg
  • Sodium 75mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 6g
  • Potassium 120mg


  • olive oil (divided)
    2 tsp
  • onion(s) (chopped)
    1 cup
  • shallots (minced)
    2 tbsp
  • eggs
  • egg whites
  • fresh basil (minced)
    1/4 cup
  • salt and pepper to taste
  • Parmesan or Romano cheese (freshly grated)
    2 tbsp


  1. Preheat the oven to 350 degrees F. Heat 1 Tsp. of the olive oil in a large nonstick ovenproof skillet over medium heat. Add the onion and shallot and sauté for about 7 to 8 minutes. Remove the onion mixture from the skillet and set aside.

  2. Beat the eggs, egg whites, basil, and salt and pepper. Fold in the onion mixture.

  3. In the remaining 1 Tsp. of oil, heat the egg mixture on medium low in the skillet. Cook without stirring for about 8 minutes.

  4. Transfer the skillet to the oven, sprinkle with the cheese, and bake for about 10 minutes until top is no longer runny. Cook an additional 5 minutes if necessary. Cut into wedges to serve.

  5. *Note: The nutrition facts above do not include any added salt.