Here’s an easy, carb-free, one dish meal that’s sure to impress!
It’s a great way to use olives, and all you need is a pan or skillet! Sometimes called a crustless quiche, the Italian Frittata is perfect for brunches or for larger groups!
Ingredients:
- 3 tbsps Oro Balien Extra Virgin Olive Oil
- ½ cup La Explanada Gourmet Red Pepper Stuffed Manzanilla Olive
- 1 onion thinly sliced
- 1 small red pepper
- 6 eggs
- ¼ cup milk
- Salt & pepper
Directions:
- Preheat oven to 200 degrees C.
- Heat the EVOO in a small 6 to 8-inch oven-proof skillet over medium heat.
- Add onion & pepper to the hot oil and cook until soft and tender but not caramelised.
- Add olives and combine.
- Beat the eggs with 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 omelette.
- 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.