Rosemary And Olive Frittata Recipe
Recipes that can be easily personalized for a wide range of occasions are high on our list of favorites. Not only can you cater to different preferences, but you can enjoy the dish countless times without getting bored. Food Republic recipe developer Julie Kinnaird shares this rosemary and olive frittata recipe that's sure to tantalize your taste buds. The salty herbaceous garnishes add the perfect pep to an otherwise ordinary egg dish.
"I love the versatility of this recipe: breakfast, brunch, lunch, snack, light dinner ... [it] checks all of the boxes, and is also a picnic favorite of mine!" Kinnaird raves. Although she'll gladly eat this any time, she comments, "This is my favorite type of brunch fare, and something I always do at holidays like Easter or celebrations like showers." Not only is it delicious, but she notes that the recipe is "Very easy to put together and can be done in advance." Hassle-free hosting? Sign us up!
Gather the ingredients for this rosemary and olive frittata recipe
For this recipe, you'll need eggs, plain Greek yogurt, and shredded Parmesan cheese. To season, chop some fresh rosemary leaves and have sea salt and freshly ground black pepper on hand. You'll need butter for the pan and a large chopped shallot to infuse the dish with aromatics. Finally, pit and halve two types of olives — green Castelvetrano and Kalamata — and crumble a piece of plain goat cheese.
Combine the main frittata ingredients
Start by preheating the oven to 325 F. Then, get out a medium-sized bowl and crack in all the eggs. Add the Greek yogurt, shredded Parmesan, 1 tablespoon and 1 teaspoon of chopped rosemary leaves, salt, and pepper and whisk until the mixture is combined. Set it aside for now.
Cook the shallots and the egg mixture
Place a 10-inch oven-safe skillet on the stovetop on medium heat; Kinnaird notes that "Using a well-seasoned pan is key for easy removal after baking." Melt the butter in the pan and spread it around to completely coat the surface. Toss in the shallots and saute them for 2 minutes or so until they soften.
Carefully pour the whisked egg mixture into the pan and distribute the halved olives and crumbled goat cheese on top to garnish. Cook the frittata on the stovetop for 5 minutes, letting it sit without stirring.
Bake the frittata, garnish, and serve
After 5 minutes, transfer the skillet to the middle rack of the oven. "I like this method of starting the cooking on the stovetop to set the bottom of the frittata, then finishing it in the oven for nice even cooking," Kinnaird comments. Bake the frittata in the preheated oven for 12 to 15 minutes until it is just cooked through — touch the top to see if it is firm.
Take the pan out of the oven and let the frittata cool a bit, then slowly transfer it to a serving dish. Garnish the top with chopped rosemary leaves and cut it into slices. Kinnaird suggests serving it with an extra dollop of yogurt if desired. "I like serving this with a green salad, some crusty bread, or some roasted baby potatoes," she adds. If you have any leftovers, wrap them with plastic or tin foil and store them in the fridge right away.
- 8 eggs
- ½ cup plain Greek yogurt, plus more for serving
- ¼ cup shredded Parmesan cheese
- 2 tablespoons chopped fresh rosemary leaves, divided
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 large shallot, chopped
- ⅓ cup green Castelvetrano olives, pitted and halved
- ⅓ cup Kalamata olives, pitted and halved
- 2 ounces plain goat cheese, crumbled
- Preheat the oven to 325 F.
- In a medium bowl, whisk the eggs, yogurt, Parmesan, 1 tablespoon and 1 teaspoon of rosemary, salt, and pepper, then set aside.
- In an oven-safe 10-inch skillet, melt the butter over medium heat, completely coating the pan.
- Add the shallots and saute for about 2 minutes until softened.
- Slowly pour the egg mixture into the pan.
- Sprinkle the olives and goat cheese evenly over the top of the eggs.
- Cook the frittata for 5 minutes without stirring.
- Remove the pan from the stove and place it on the middle rack of the preheated oven.
- Bake for 12 to 15 minutes until the frittata is just cooked through and firm to the touch.
- Remove the pan from the oven and cool slightly.
- Gently slide the frittata out of the pan and onto a serving dish.
- Sprinkle with the remaining chopped rosemary and cut it into slices.
- Serve with yogurt on the side, if desired.
| Calories per Serving | 160 |
| Total Fat | 11.8 g |
| Saturated Fat | 5.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 176.4 mg |
| Total Carbohydrates | 3.5 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 1.5 g |
| Sodium | 240.9 mg |
| Protein | 10.1 g |
