Tuscan Frittata

This frittata captures the classic flavors of Tuscany: tomato, basil, garlic and olive oil. It's paired with arugula or spinach to fill you up on vegetables and keep you satisfied. Egg whites are an excellent source of protein and basil has powerful anti-inflammatory effects. Garlic is also anti-inflammatory and boosts the immune system.

Tuscan Frittata

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  • Prep Time


  • Total Time


  • Servings



  • Olive oil spray

  • 1

    garlic clove, minced

  • 3

    egg whites, lightly beaten

  • ½

    tomato, diced

  • 2

    tablespoons chopped fresh basil

  • ¼

    teaspoon salt

  • Freshly ground black pepper

  • 2

    cups arugula or baby spinach


Heat a small nonstick frying pan. Coat the pan with olive oil spray, add the garlic, and cook for 1 to 2 minutes over medium heat. Pour the egg whites over the garlic and spread the tomato and basil over the eggs. Season with salt and pepper. Cook for 4 minutes, or until the eggs are set. Flip the the frittata over and cook for 2 minutes more. Serve over a bed of arugula.


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