Olive Frittata

Name: Olive Frittata
Ingredients: 3 tablespoons extra-virgin olive oil, 3 turns of the pan; 1 onion, thinly sliced; 1 roasted red pepper, drained, pat dry and diced; 1/2 to 2/3 cup drained chopped Spanish green olives with pimiento; 6 eggs; Generous splash half-and-half or milk; Salt and pepper

7 ingredients

9 steps

Ingredients

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper

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.