Ingredients
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan shopping list
- 1 onion, thinly sliced shopping list
- 1 roasted red pepper, drained, pat dry and diced shopping list
- 1/2 to 2/3 cup drained chopped Spanish green olives with pimiento shopping list
- 6 eggs shopping list
- Generous splash half-and-half or milk shopping list
- salt and pepper shopping list
How to make it
- 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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