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Olive Frittata

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1/2 cup Mediterranean Olive Bruschetta from Olive Oil Etcetera

1 small clove garlic, minced (optional)

3 tablespoons thinly sliced fresh basil (optional)

6 eggs

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.

Directionfrittata over arugula s:

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.