Olive Frittata
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
62
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat
3
Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white
4
Add roasted peppers and olives and combine
5
Beat the eggs with half-and-half or milk and season them with salt and pepper
6
(Go easy on the salt because of the olives
7
) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet
8
When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown
9
Cut and serve from the skillet or invert the frittata on to a serving plate