| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 226 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 240 mg |
| Sodium | 366 mg |
Reviews
Great easy recipe for the morning. You can add really any veggies you like. And maybe next time when I make it, I will add a little cheese (low fat, of course, to keep it healthy
When I saw Racheal fix this on today show I just love it.
I love olives, I love eggs, I love easy, and I love cheap so I loved this recipe. It takes no time or money and has incredible taste.
Thanks Rachael!
Marry me!
I fixed it with the Tomato Stoup and it was sooooo good. We don’t usually like things like this for dinner, but even my husband liked it. The only thing different I did was add some hash brown potatoes with the onions. It was really good and provided an additional crunch. I do think I need to add more pimentos and red pepper. I will fix it again.
I loved making this and having mine come out looking just like Rachael’s. I added hot sauce, because Rachael has said she always adds hot sauce to eggs, and also added dried basil. The first time I made it I made it with black olives and thought it was as good as with the green. Next time I think I’ll add salmon and maybe dill.
I love green olives, so this frittata was delicious and fun to make.
I always deviate a bit on all recipes this was no different. I made it larger using 8 eggs and milk because that is what I had on hand. I added mushrooms, because it seemed like a good combo and “oops” there it is
My hubby enjoyed it as did I. There was no need for salt because the olives added that flavoring. I will definitely do this again.
This was good and I will make it again, but I think that it could have used something…perhaps some herbs for more flavor? I also used 1 T less EVOO and it turned out fine…,may cut that down more for caloric reasons next time.