Looking for a refreshing bite to eat in the last few days of lingering summer heat? Why not try this frittata with some roasted potatoes or a salad on the side?
What you’ll need:
2 yolks (we had used the whites already for something else)
a dash of heavy creams and water
1 teaspoon Mediterranean Oil Blend
1/2 cup chopped onion
2 cloves of garlic, minced
1/2 cup chopped kalamata olives
2/3 cup chopped bacon, cooked
Lightly sautee onions and garlic over low to medium heat. Mix eggs, cream, water, and seasoning. Add bacon, olives, cheese and egg mixture to the onions and garlic. Cover pan with a lid, a clear lid is better as a tell tale sign of your frittata being ready is seeing it puff up to meet the lid. Once this happens, about 20 mins, remove the pan from heat and remove the lid. The frittata will shrink back down so don’t be alarmed!
Garnish with fresh basil and enjoy!
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