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.
- 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
- 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