Breakfast

With family coming up today, I decided to rise early and make myself some breakfast, so I looked to Rachael for something tasty and thought I would try making Olive Frittata. Now I have never made a Frittata before, but I do know that basically it is like an open faced omelet that you finish cooking in the oven instead of folding over in the skillet.


Ingredients
3 tablespoons evoo
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


Preheat oven to 400 degrees F.

Heat the evoo 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.


The verdict......pretty good little dish. I had never had olives and eggs before, so I was thinking the olives could be a tad overpowering but they were not. The flavors really blended well together and really with the olives, very little salt had to be used. The only thing I might do different next time is may add a bit more red pepper, but that is because I really love red pepper and maybe a few mushrooms, cause, hey, they just go with eggs.

This was also a really cheap dish to make and took about 15 to 20 mins to prepare............o'h yea, and the cats dug this too:-)

Until Tomorrow..........