Tomato Basil Frittata

Tomato Basil Frittata
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Healthy Home Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

This frittata makes great use of leftover spaghetti. It has all of our favorite things like tomatoes, basil, and Parmigiano-Reggiano, and the extra protein from eggs. Use a good-quality egg that is lower in saturated fat. If you like spicy dishes, use the crushed red pepper flakes instead of the black pepper. Serve with a salad or fruit and you’ll have a high-protein, quick, and easy meal. You can also add vegetables such as asparagus or broccoli to this dish.

  • Prep time
    10 min
  • Cook time
    12 min
  • Servings
    6 Servings
  • Serving size
    1/6 frittata
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 frittata
  • Amount per serving Calories 160

  • Total Fat 5g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 100mg
  • Sodium 335mg
  • Total Carbohydrate 17g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 12g
  • Potassium 395mg
  • Phosphorus 155mg

Choices/Exchanges: 1 Starch, 1 Vegetable, 1 Lean meat, 1/2 Fat



  • eggs
    3 large
  • egg whites
  • fine sea salt
    1/2 tsp
  • ground black pepper or crushed red pepper flakes
    1/2 tsp
  • fresh basil leaves (chopped)
    1 cup
  • fresh oregano leaves (chopped)
    1/4 cup
  • parmigiano-reggiano cheese (grated)
    1/2 cup
  • grape or cherry tomatoes (sliced)
    3 cup
  • cooked spaghetti
    1/2 lbs
  • olive oil cooking spray


  1. Whisk eggs and egg whites in large mixing bowl. Add salt, pepper, basil, oregano, and Parmigiano. Mix well. Add tomatoes and spaghetti and mix well.

  2. Spray sauté pan lightly with extra virgin olive oil spray. Add egg mixture. Cook on medium-high heat about 7 minutes until the bottom is golden. Place dinner plate on top of sauté pan. Turn the pan over so that the frittata is bottom side up on the plate. Slide frittata back into the sauté pan and cook until the second side is golden, about 4-5 minutes. You can cover it to cook it more quickly.

  3. Once done, sprinkle with grated cheese. Cover to melt cheese and keep warm. Cut into wedges and serve.