Baked Rosemary Olive Frittata
Baked Rosemary Olive Frittata might be just the morn meal you are searching for. One portion of this dish contains approximately 10g of protein, 24g of fat, and a total of 256 calories. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up olives, rosemary, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.
Instructions
Adjust oven rack to middle position and preheat oven to 400°F. Line springform pan with parchment paper then grease liberally with olive oil.
In a large bowl, whisk eggs until lightly beaten.
Add cheese and season to taste with salt and pepper (cheese is salty, so do not overseason with salt).
Spread olives evenly in pan, and pour eggs over to coat.
Bake until top is puffed, and sides are golden and begin to pull away from the side of the pan, about 15 minutes.
Let cool slightly, then serve.