Saucy Mediterranean Frittata
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Saucy Mediterranean Frittata
YIELD Makes 4 to 6 servings
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INGREDIENTS
| Tomato Sauce (recipe) | |
| 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 |
| 8 | eggs |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 2 | tablespoons butter |
| 1/2 | cup (2 ounces) shredded mozzarella cheese |
PREPARATION:
- 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.
This recipe appears in:
Italian