Tomato-Olive Frittata

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1⁄4 cup chopped onion
  • 3⁄4 cup diced tomatoes, drained
  • 4 large eggs
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 cup shredded packaged Italian-blend cheeses
  • 1⁄2 cup pitted black olives


  • Preheat broiler.
  • In a 10-inch oven-proof skillet heat the oil and sauté the garlic and onion until tender (no more than 5 minutes.) Add the tomatoes and cook until heated through, about 5 minutes.
  • Beat the eggs well and add salt and pepper. Pour eggs over the vegetables in the skillet. Sprinkle cheese over eggs and top with olives. Reduce heat to medium-low. As the eggs thicken, lift the edges with a spatula and allow the liquid on top to run underneath. Cook 5 to 8 minutes until eggs are almost set.
  • Place skillet under the broiler. Broil 3 to 4 minutes until golden brown.