Lest any of you think that I’ve given up my love affair with crustless egg pie…we’re making another frittata today.
8 large eggs
1/2 c Pecorino Romano cheese, grated
salt and black pepper to taste
1/2 c black olives, cut in half
2 tsp fresh rosemary, chopped
Olive oil, for greasing pan
Making certain one of your racks is positioned in the middle, start your oven preheating to 400 degrees. The original recipe calls for a springform pan with parchment paper, but for mine I used a non-stick skillet rubbed with olive oil.
Mix all of your ingredients together in a large bowl before pouring into your pan. If you would like a more even distribution of olives you can always position them in the pan before pouring the other ingredients on top, but that seemed like more work than it was worth to me!
Bake everything for about 15 minutes in your preheated oven, until the top puffs up and the sides start to pull away from the pan. Mine actually got a huge mountain of an air bubble in the middle of it. Let cool for a bit before serving.
I love the olives in this. The pecorino with them is a great combination and the overall flavor of this is just a touch sour in a way that makes it especially delicious in this hot weather. G has decided he does not like olives, but happily ate a couple pieces of this none the less…only halfheartedly complaining while he did it. As much as we’ve been struggling to get him to eat anything without wailing and gnashing of teeth lately, I’m going to go ahead and call that a win. This is quick, easy and surprisingly sophisticated tasting. An awesome option for a quick dinner with friends.