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Rosemary And Olive Frittata<\/p>\nRosemary And Olive Frittata<\/p>\n
<\/p>\n
8 eggs<\/p>\n
\u00bd cup plain Greek yogurt, plus more for serving<\/p>\n
\u00bc cup shredded Parmesan cheese<\/p>\n
2 T. chopped fresh rosemary leaves, divided<\/p>\n
\u00bd tsp. sea salt<\/p>\n
\u00bc tsp. freshly ground black pepper<\/p>\n
2 T. butter<\/p>\n
1 large shallot, chopped<\/p>\n
\u2153 cup green Castelvetrano olives, pitted and halved<\/p>\n
\u2153 cup Kalamata olives, pitted and halved<\/p>\n
2 ounces plain goat cheese, crumbled<\/p>\n
<\/p>\n
Preheat the oven to 325 F. In a medium bowl, whisk the eggs, yogurt, Parmesan, 1 T. and 1 tsp. 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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rosemary And Olive Frittata 8 eggs \u00bd cup plain Greek yogurt, plus more for serving \u00bc cup shredded Parmesan cheese 2 T. chopped fresh rosemary leaves, divided \u00bd tsp. sea salt \u00bc tsp. freshly ground black pepper 2 T. butter 1 large shallot, chopped \u2153 cup green Castelvetrano olives, pitted and halved \u2153 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,…<\/p>\n