Saucy Mediterranean Frittata
Makes 4 to 6 servings
|1||tablespoon olive oil|
|1||small onion, chopped|
|1||medium tomato, seeded and diced|
|1||tablespoon finely chopped fresh basil or 1 teaspoon dried basil|
|1/4||teaspoon dried oregano leaves|
|1/3||cup cooked orzo|
|1/3||cup chopped pitted black olives|
|1/8||teaspoon black pepper|
|1/2||cup (2 ounces) shredded mozzarella cheese|
- Prepare Tomato Sauce.
- Heat oil in ovenproof 10-inch skillet over medium-high heat. Cook and stir onion until tender. Add tomato, basil and oregano; cook and stir 3 minutes. Stir in orzo and olives; remove from skillet and set aside.
- Beat eggs, salt and pepper in medium bowl with electric mixer at low speed. Stir in tomato mixture; set aside.
- Melt butter in same skillet over medium heat. Add egg mixture; top with cheese. Reduce heat to low. Cook 8 to 10 minutes or until bottom and most of middle is set.
- Place skillet on rack 4 inches from broiler. Broil 1 to 2 minutes or until top is browned. Cut into wedges; serve with Tomato Sauce. Garnish as desired.
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