Buon Giorno Frittata

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Buon Giorno Frittata

A new and interesting way to prepare a traditional frittata.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 6 Eggs, beaten
  • 1/4 cup Basil, shredded
  • 2 tablespoons Low-fat milk
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Ground black pepper
  • 2 teaspoons Olive oil
  • 2 cups Zucchini, halved and sliced (1/4-inch thick)
  • 1 cup Onions, chopped
  • 1 (6 oz.) can California Black Ripe Olives
  • 1/2 cup Roasted red bell peppers, sliced into 1/4-inch strips
  • 1/2 cup Grated fontina cheese



1 In a medium-sized mixing bowl whisk together eggs, basil, milk, salt and pepper. Set aside.
2 Heat olive oil in a 10-inch oven proof sauté pan over medium. Add zucchini and onions and cook for 5-6 minutes until tender.
3 Mix in 1 cup of California Ripe Olives and red bell peppers, remove from heat and stir into egg mixture.
4 Pour egg and vegetable mixture back into pan, turn heat to medium-high and allow to cook for 3-5 minutes until eggs are set on the bottom.
5 Sprinkle the top of the frittata with grated cheese and remaining California Ripe Olives and place into a 400 degree oven for 13-15 minutes until cooked through.
6 Cool slightly and cut into wedges.

Source: California Olive