Tomato Olive Frittata

At a Glance:

Prep Time:

15

Cook Time:

40

Makes:

6

Ingredients:

6 large eggs, divided
1 tablespoon flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups (8 oz.) shredded fontina, Cheddar or Monterrey Jack cheese
1 (3.8 oz.) can Lindsay® Sliced Ripe Olives, drained
1/2 cup thinly sliced green onions
1/2 cup chopped, seeded tomato
1/3 cup thin strips Canadian bacon or lean ham
1-1/2 teaspoons Italian herb seasonings

Directions:

Preheat oven to 350°F. In a medium bowl, whisk one egg with flour until blended. Whisk in remaining 5 eggs, pepper and salt. Stir in remaining ingredients. Spread into an oiled 8x1-1/2-inch round cake pan. Bake 35 to 40 minutes or until golden and set. Cut into wedges.