Olive Frittata

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat.

3. 3

   Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white.

4. 4

   Add roasted peppers and olives and combine.

5. 5

   Beat the eggs with half-and-half or milk and season them with salt and pepper.

6. 6

   (Go easy on the salt because of the olives.)

7. 7

   Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet.

8. 8

   When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown.

9. 9

   Cut and serve from the skillet or invert the frittata on to a serving plate.

No additional tips available.