Frittata with Olives and Fontina

  • Yield 4 servings

A Spanish dish of eggs, vegetables and cheese, this frittata works as easily for dinner as breakfast.

frittata-olives-fontina-relish.jpg
California Olive Committee

Ingredients

6 eggs, beaten
1/4 cup basil, shredded
2 tablespoons low-fat milk
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 teaspoons olive oil
2 cups zucchini, halved and sliced (1/4-inch thick)
1 cup onions, chopped
1 (6-ounce) can California Black Ripe Olives, divided
1/2 cup roasted red bell peppers, sliced into 1/4-inch strips
1/2 cup Fontina cheese, grated

Instructions

  1. In a medium-sized mixing bowl whisk together eggs, basil, milk, salt and pepper. Set aside. Heat olive oil in a 10-inch ovenproof sauté pan over medium. Add zucchini and onions and cook for 5 to 6 minutes until tender. Mix in 1 cup of olives and red bell peppers, remove from heat and stir into egg mixture. Pour egg and vegetable mixture back into pan, turn heat to medium-high and allow to cook for 3-5 minutes until eggs are set on the bottom. Sprinkle the top of the frittata with grated cheese and remaining olives and place into a 400F oven for 13 to 15 minutes until cooked through. Cool slightly and cut into wedges.

Recipe courtesy of the California Olive Committee

 

Comments

Follow

Get every new post delivered to your Inbox.

Join 254 other followers