Italian Frittata di Pomodoro

Italian Frittata di Pomodoro recipe videos

Frittata di Pomodoro is a rustic Italian egg dish, similar to an omelette, where eggs are cooked with ripe tomatoes, onions, and herbs like basil or oregano, often with a generous amount of olive oil. It originates from Southern Italy, particularly regions like Campania and Sicily, where it's a beloved way to use seasonal produce. The dish is typically finished in the oven or under a broiler, creating a slightly puffed, golden texture.

🍽️ Nutrition at a glance

This dish is high in protein from the eggs and healthy fats from olive oil, with minimal carbohydrates from the vegetables. It provides essential nutrients like vitamin C and lycopene from the tomatoes, plus vitamins A and D from the eggs. A typical serving (about 1/4 of a 10-inch frittata) contains roughly 200-250 calories.

Nutrition breakdown

Calories	180 kcal
Protein	12 g
Carbs	8 g
Fat	12 g
Fiber	2 g
Sugar	4 g
Sodium	350 mg
Potassium	320 mg
Vitamin A	450 µg
Vitamin C	15 mg
Calcium	120 mg
Iron	1.5 mg
Vitamin B12	0.8 µg
Selenium	12 µg
Phosphorus	180 mg

Per 1 slice (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, frittata di pomodoro is a classic example of cucina povera (peasant cooking), transforming simple, affordable ingredients into a satisfying meal. Nutritionally, cooking tomatoes in olive oil enhances the bioavailability of lycopene, a powerful antioxidant, making this dish both delicious and health-conscious.