Buon Giorno Frittata


  • 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 Fontina cheese, grated


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. Mix in 1 cup of California Ripe Olives and red bell peppers, remove from heat and stir into egg mixture.

3. 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. 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.

4. Cool slightly and cut into wedges.

Serving Suggestion: Serve with crusty country bread.