Buon Giorno Frittata

Buon Giorno Frittata

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 6 eggs, beaten

  • 1/4 cup basil, shredded

  • 2 tablespoons low-fat milk

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon ground black pepper

  • 2 teaspoons olive oil

  • 2 cups zucchini, halved and sliced (1/4-inch thick)

  • 1 cup onions, chopped

  • 1 (6 oz.) can Lindsay® Ripe Pitted Olives

  • 1/2 cup Roasted Red Peppers, sliced into 1/4-inch strips

  • 1/2 cup Fontina cheese, grated

Cooking Directions

  1. In a medium-sized mixing bowl whisk together eggs, basil, milk, salt and pepper. Set aside.

  2. Heat olive oil in a 10-inch oven-proof sauté pan over medium heat.

  3. Add zucchini and onions and cook for 5-6 minutes until tender.

  4. Mix in 1 cup of olives and red bell peppers, remove from heat and stir into egg mixture.

  5. Pour egg and vegetable mixture back into pan, turn heat to medium-high and allow to cook for 3-5 minutes until eggs are set on the bottom.

  6. Sprinkle the top of the frittata with grated cheese and remaining California Ripe Olives.

  7. Place into a 400°F oven for 13-15 minutes or until cooked through.

  8. Cool slightly and cut into wedges.