Olive Frittata

Name: Olive Frittata
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 6 eggs; 1 Tbsp Generous half-and-half or milk; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 118 milliliters drained chopped Spanish green olives with pimiento; 1 onion, thinly sliced; 1 roasted red pepper, drained, pat dry and diced; 4 servings Salt and pepper

Olive Frittatan is a gluten free, primal, whole 30, and vegetarian morn meal. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 229 calories, 9g of protein, and 20g of fat. This recipe serves 4. Head to the store and pick up roasted pepper, salt and pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Oven

Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white.

Ingredients you will need

Onion

Cooking Oil

Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.)

Ingredients you will need

Salt And Pepper

Peppers

Olives

Egg

Milk

Salt

Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Oven

Cut and serve from the skillet or invert the frittata on to a serving plate.

Equipment you will use

Frying Pan