1/2 cup Mediterranean Olive Bruschetta from Olive Oil Etcetera
1 small clove garlic, minced (optional)
3 tablespoons thinly sliced fresh basil (optional)
A generous amount of milk or half and half
Kosher salt and ground pepper
Shave/grated Parmesan cheese
Serve with crostini or seeded whole grain bread from a local bakery (we go to the Doylestown Food market) or serve the frittata over a bed of arugula.
Preheat oven to 400f. Heat up the Mediterranean Olive Bruschetta in a heat resistant pan in the oven or stove-top. Do not drain the olive bruschetta as you will need the oil for flavor and to prevent sticking. Heat olive bruschetta until sizzling; do not let the oil burn.
Meanwhile, beat the eggs and add the milk. Pour the egg mixture into the pan with the bruschetta; add the salt and pepper making sure not to add too much salt because the olives are salty. Bake until done. Sprinkle with shaved Parmesan cheese to serve.
We used a convection oven and the frittata was done within about 25 minutes.