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Mediterranean Frittata
Delicious and Hearty.Perfect for Breakfast, Lunch or Dinner
Course Breakfast, Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 4
Author Lynn / Turnips 2 Tangerines
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14 1/2 oz can diced tomatoes, drained
- 1 teaspoon finely chopped fresh basil
- 1/2 teaspoon dried oregano leaves, crushed
- 3/4 cup cooked orzo pasta
- 1/3 cup chopped pitted ripe olives
- 8 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoon butter
- 1 cup shredded mozzarella cheese
- 2 cups warmed spaghetti sauce, optional
Cook and stir onion and garlic in hot oil in ovenproof 10-inch skillet until tender.
Add tomato, basil and oregano; cook and stir 3 minutes.
Stir in orzo and olives; transfer mixture to a small bowl, set aside.
Beat eggs, salt and pepper in medium bowl.
Stir in tomato/orzo/olive mixture; set aside.
Melt butter in same skillet.
Add egg mixture; sprinkle with cheese.
Cook over low heat 8 to 10 minutes or until bottom and most of the middle is set.
Broil 5 to 8 minutes or until top is browned.
Cut into wedges.
Serve with warmed spaghetti sauce, optional