Saturday, September 6, 2008

Olive Frittata

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 to 4 servings

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

Preheat oven to 400 degrees F.

Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof
skillet over medium heat. Add onion to the hot oil and cook until soft
and tender but not caramelized - keep the onion white. 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.) 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. Cut and serve from the
skillet or invert the frittata on to a serving plate.

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