Best 4 Olive Frittata Recipes
**Olive Frittata: A Savory Italian Breakfast or Brunch Dish**
If you're looking for an easy, savory breakfast or brunch dish, look no further than the olive frittata. This Italian dish is made with eggs, olives, and cheese, and it can be customized to your liking with other vegetables, herbs, or meat. In this article, we'll provide you with two delicious olive frittata recipes: a classic recipe and a vegetarian recipe. Both recipes are easy to follow and can be made in under 30 minutes. So whether you're a beginner cook or an experienced chef, you'll be able to make a delicious olive frittata that your family and friends will love.
**Classic Olive Frittata Recipe:**
This classic olive frittata recipe features a combination of eggs, olives, Parmesan cheese, and herbs. The result is a flavorful and satisfying dish that is perfect for any occasion.
**Vegetarian Olive Frittata Recipe:**
Our vegetarian olive frittata recipe is a great option for those who prefer a meatless meal. This recipe includes eggs, olives, zucchini, cherry tomatoes, and feta cheese. The zucchini and cherry tomatoes add a burst of freshness to the dish, while the feta cheese adds a tangy flavor.
**Additional Tips for Making a Perfect Olive Frittata:**
* Use fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata.
* Don't overcook the frittata. It should be cooked until the eggs are just set and the cheese is melted.
* Serve the frittata warm or at room temperature. It can be enjoyed for breakfast, lunch, or dinner.
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
OLIVE FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- 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.
BABY EGGPLANT, OLIVE, AND HERB-CHEESE FRITTATA
Categories Egg Herb Olive Brunch Quick & Easy Eggplant Bon Appétit Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
- Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.
OLIVE-POTATO FRITTATA
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
Provided by PalatablePastime
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
Tips:
- Use fresh vegetables: Fresh vegetables will give your frittata the best flavor and texture. If you can, try to use vegetables that are in season.
- Don't overcook the eggs: Overcooked eggs will make your frittata tough and rubbery. Cook the eggs until they are just set, about 10-12 minutes.
- Let the frittata cool slightly before serving: This will help the frittata to hold its shape when you slice it.
- Garnish with fresh herbs: Fresh herbs will add a pop of flavor and color to your frittata. Some good options include basil, parsley, and chives.
Conclusion:
The olive frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with vegetables and protein, and it can be customized to your liking. So next time you are looking for a quick and healthy meal, give the olive frittata a try!
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