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Buon Giorno Frittata
Courtesy of California Ripe Olives
Serve With:Servings: 4
Crusty country bread
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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+ 6 eggs, beaten
+ 1/4 c. shredded basil
+ 2 Tbsp. low fat milk
+ 1/4 tsp. kosher salt
+ 1/8 tsp. ground black pepper
+ 2 tsp. olive oil
+ 2 c. halved and sliced zucchini (1/4" thick)
+ 1 c. diced yellow onions (1/4" thick)
+ 1 (6 oz.) can olives, drained and halved
+ 1/2 c. roasted red bell peppers, sliced into 1/4-inch strips
+ 1/2 c. grated fontina cheese ( may use provolone or Parmesan)
What to do:
1. In a medium sized mixing bowl whisk together eggs, basil, milk, salt and pepper. Set aside.
2. Heat olive oil in a 10" oven proof sauté pan over medium heat. Add zucchini and onions and cook for 5-6 minutes until tender. Mix in 1 c. of olives and roasted peppers, remove from heat and stir into egg mixture.
3. 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 400°F oven for 13-15 minutes until cooked through.
4. Cool slightly and cut into wedges.
Serving Suggestion: Serve with crusty country bread.
Sangiovese, Beaujolais, Pinot Grigio