3 ratings

Florentine Frittata

Fried to a light and fluffy perfection
Florentine Frittata for Two
Eggland's Best

For a heartier dish, add leftover chicken or shrimp. 

Recipe courtesy of Eggland's Best.

Ready in
25 m
Calories Per Serving


  • 3 Eggland's Best eggs (large)
  • 1/3 Cup Eggland's Best liquid egg whites
  • 2 Tablespoons 2% milk
  • 2 Tablespoons chopped pitted Greek olives
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1/4 Cup oil-packed sun-dried tomatoes
  • 1/2 Teaspoon dried basil
  • 1/4 Teaspoon dried rosemary, crushed
  • 3 Cups fresh baby spinach, coarsely chopped
  • 1/2 Cup crumbled feta cheese


In a small bowl, whisk the first six ingredients; set aside.

Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary.

Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach.

Cover and cook for 3-5 minutes or until eggs begin to set.

Uncover skillet; sprinkle with cheese.

Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set.

Let stand for 5 minutes before serving.