Olive Frittata

Deselect All

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