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Olive Frittata
Recipe courtesy Rachael Ray

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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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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Copyright 2006 Television Food Network, G.P., All Rights Reserved