HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
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Syed Aakash
s30@hotmail.comI've made this frittata several times now and it's always a hit. It's a great recipe for a quick and easy weeknight meal.
Kiwanuka Abdul Karim
kiwanuka.a@yahoo.comThis is my favorite frittata recipe. It's so easy to make and always turns out perfectly. I love the combination of herbs and olives.
Jay Paterson
p_jay@hotmail.frI made this frittata for a brunch party and it was a huge success. Everyone raved about how delicious it was.
Nitish Boodhun
bnitish97@yahoo.comThis frittata is a great way to get your kids to eat their vegetables. My kids loved the combination of flavors and textures.
salomi Anton
s-a@hotmail.frI've been looking for a good frittata recipe and this one is perfect. It's simple to make and the results are delicious.
pratyush gaming
g_p32@aol.comI'm new to cooking and this frittata was a great recipe to start with. It was easy to follow and turned out great.
Ad Alam
aalam@aol.comThis is a great recipe for a healthy and satisfying breakfast or lunch. I like to serve it with a side of fruit or yogurt.
Aleez Memon
memonaleez5@hotmail.comI made this frittata for a potluck and it was a big hit. Everyone loved the combination of flavors and textures.
Imeh John
john.imeh0@hotmail.frThis frittata is a great way to use up leftover vegetables. I had some leftover zucchini and bell peppers and they worked perfectly in this recipe.
Woinishet Alemayehu
alemayehu_woinishet@yahoo.comI added some crumbled feta cheese to my frittata and it was delicious. I think next time I'll try adding some diced tomatoes.
Yo Yo
yo.y24@yahoo.comI was pleasantly surprised by how easy this frittata was to make. It came out perfectly golden brown and fluffy.
Umar Mahmood
mahmoodumar@gmail.comThis frittata is so flavorful and satisfying. I love that it's packed with healthy ingredients like eggs, vegetables, and herbs.
NoCo VanCo
v98@yahoo.comI've made this frittata several times now and it's always a crowd-pleaser. It's perfect for a quick and easy weeknight meal or a special occasion brunch.
Sabah Akbar
sakbar@yahoo.comThis is my new go-to brunch recipe. It's easy to make and always turns out perfectly. I love that I can customize it with different herbs and vegetables.
Rasel Uddin
ru73@yahoo.comI'm not usually a fan of frittatas, but this one changed my mind. The herbs and olives added a nice touch of flavor and made it really enjoyable.
Duncan Samson
ds32@hotmail.comThis frittata was a hit with my family! The combination of herbs and olives gave it a delicious and savory flavor. I will definitely be making this again.